MULLIGATAWNY CHICKEN SOUP

Ingredients

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MAIN

• 4 Tablespoons Olive Oil
• 1 Small Onion
  • Diced
• 2 Teaspoons Ginger
  • Minced
• 2 Teaspoons Garlic
  • Minced
• 1 Green Chili
  • Diced
• 1/2 Cup Red Lentils
• 4 Tablespoons Basmati Rice
• 2 Tablespoons Tomato Paste
• 4 Cups Chicken Stock
• 2 Bay Leaves
• 2 Teaspoons Salt
• 1 Teaspoon Coriander Powder
• 2 Teaspoons Curry Powder
• 1/2 Teaspoon Turmeric Powder
• 8 Curry Leaves
  • OR 1 Lime Zest
• 1 Can Full Fat Coconut Milk
• 1 1/2 Cup Cooked Chicken

OPTIONAL

• 4 Large Carrots – Diced
• Rice
• Broccoli

Directions

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PREP

1. Dice and mince ingredients before beginning.
2. Cook chicken and set aside to cool.

MAIN

1. In a large, heavy bottomed pan, heat the olive oil on medium/low heat.
2. Add the onions to the pan, cover with a lid and sauce until just translucent.
3. Add the green chili, ginger and garlic. Stir and let cook for 2 minutes.
4. Add the chicken stock, lentils, rice, tomato paste, bay leaves, salt, coriander powder, curry powder and turmeric. Bring to a boil on high heat.
   1. If adding in carrots, add them to the pan now.
5. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
   1. If the liquid starts to get too low, add more water
6. Remove the bay leaves from the pan and discard.
7. Add the curry leaves (or the zest of one lime) and stir.
8. Using a blender, blend 1/2 of the soup to thicken and return to pan.
9. Add coconut milk and chicken to pan and stir.

Serve on top of rice and broccoli or eat it as a soup!

Notes:
Add a little cayenne to spice it up