Mulligatawny

Serves: 2 | Working: 25 Minutes |Cooking: 30 Minutes

  1. If you have already cooked rice use it, other wise put water for rice on to biol, when boiling add the rice, stir and cover. Set the heat to low.
  2. Peel and chop the onion. Chop the celery. Peel the carrot, cut into a coarse dice.
  3. Chop the hot pepper.
  4. Cut the chicken thighs into bite sized pieces.
  5. Peel the potato and cube very coarsely.
  6. Put a pan on medium low add oil and 1/2 the oil and then add the onions, carrot, and celery and cook until soft.
  7. In another pan on medium add the remaining oil and add chicken, cooking until brown. When finished set the chicken aside and pour some water into the pan scraping any cooked on pieces. Set that aside as well.
  8. When the onion mixture is ready, sprinkle on the curry powder and flour, stir and let cook a minute. Pour in a bit of the stock and stir to make a paste then add the remaining stock.
  9. Rinse the lentil and add to the stock. Add the cubed potatoes. Turn the heat up and let simmer for 15 - 20 minutes.
10. Peel core and cube the apple.
11. When the lentils are almost cooked, add the cooked chicken, as well as the scrapings and liquid from that pan. then add the coconut milk, salt, lime juice and apple.Simmer very lowly for 10 minutes.
12. To serve place a few spoonfuls in the bottom of a bowl, fill with the Mulligatawny and sprinkle on cilantro.