Mulligatawny Soup - 13

Course : Curry
Serves: 1
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2 tablespoons oil
1 teaspoon crushed ginger
1 teaspoon crushed garlic
1 large onion -- sliced
2 tablespoons bengal gram flour -- (besan)
1 medium green apple -- peeled and diced
1 tablespoon curry powder
1/4 teaspoon turmeric powder
2 medium tomatoes
1 piece bay leaf
1 teaspoon coarsely ground black pepper
3 cups chicken stock
1 tablespoon boiled rice -- (optional), up to 2
3 1/2 ounces cooked chicken -- shredded
6 slices lemon wedges

Preparation / Directions:

Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and saute until the onion is transparent. Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock. Bring to the boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender or pass through a sieve. Add the rice (if using) and chicken, stir well and serve with lemon wedges.

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