MULLIGATAWNY SOUP
 
¼ cup red lentils
1kg chicken thighs
7 cups water
1 tspn salt
60g butter
1 onion
2 cloves garlic
½ tspn grated green ginger
1 tbsn curry powder
½ tspn garam masala
¼ tspn chilli powder
pinch cinnamon
2 tbsn flour
2 tomatoes ( or a tin of chopped tomatoes)
2 chicken stock cubes
1 tbsn tomato paste
1 green capsicum
3 sticks celery
2 carrots
salt,pepper
can coconut milk

Poor enough hot water over lentils to cover and put aside
Place chicken in pan with water and salt. Bring to boil and reduce heat, simmer covered for 1 ¼  hours, remove and reserve chicken, allow stock to become cool, remove fat from stock.
Melt butter in large pan and add chopped onion, cook until transparent. Add ginger and crushed garlic, cook 1 minute more. Add curry powder, chilli powder, garam masala and cinnamon, stir over low heat 2 minutes.
Add flour to pan, stir over low heat 1 minute. Stir in peeled and chopped tomatoes, reserved stock, tomato paste, crumbled stock cubes and drained lentils. Bring to boil, add sliced capsicum, sliced carrot and chopped celery. Reduce heat, simmer uncovered 15 minutes, cover pan, simmer 30 minutes or until vegies are tender. Season with salt and pepper.
Puree vegies with in blender or food processor. Return soup to pan, bring to boil, reduce heat, stir in coconut milk and shredded chicken meat.

Buon Appetit !!