MULLIGATAWNY

INGREDIENTS

• ½ onion, chopped

• 2 celery stalks, chopped

• 1 carrot, diced

• ¼ cup butter

• 1½ T flour

• 1½ T curry powder

• 1 litre of chicken stock

• ½ apple, peeled and diced

• ½ cup white rice

• 1 chicken breast fillet, cut into blocks

• pinch of thyme

• ½ cup of cream

METHOD

Sautée the onion, celery, carrot and butter in a large saucepan until soft. Add the flour and curry powder and continue stirring for a few minutes more. Add the chicken stock, stir really well and allow to boil. Then reduce the heat and let simmer for half an hour.

Add the apple, rice, chicken and thyme and let simmer for another 15 to 20 minutes until the rice is cooked.

Stir the cream through just before serving.