Name: Mulligatawny Chicken
Ingredients: 1 tb Oil; 8 Chicken thighs; 2 md Onions; finely diced; 2 Celery stalks; chopped; 1 md Carrot; sliced; 2 tb Curry powder; 3 c Water; 3 c Unfiltered apple cider; Salt; to taste; Cayenne pepper; to taste; 1/3 c Dried lentils; 1 lb Potatoes; peeled and diced; 1 ts Dried dill; 1 c Peeled and chopped apples; 1 c Plain yogurt; 12 Sprigs fresh coriander

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Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Soups	4	Servings

INGREDIENTS

1	tb	Oil
8		Chicken thighs
2	md	Onions; finely diced
2		Celery stalks; chopped
1	md	Carrot; sliced
2	tb	Curry powder
3	c	Water
3	c	Unfiltered apple cider
		Salt; to taste
		Cayenne pepper; to taste
1/3	c	Dried lentils
1	lb	Potatoes; peeled and diced
1	ts	Dried dill
1	c	Peeled and chopped apples
1	c	Plain yogurt
12		Sprigs fresh coriander

INSTRUCTIONS

HEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions,
celery, carrots and curry. Cook 15 minutes. Add the water, cider, salt,
pepper and lentils. Cover and simmer for 30 minutes. Add the potatoes and
dill, replace cover and cook until potatoes are tender, another 10 minutes.
Remove from heat, add the apples, stir in the yogurt and pour into a soup
tureen. Garnish with sprigs of cilantro and serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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