Chicken Mulligatawny

Ingredients

• couple of chicken legs
• olive oil
• 1 onion
• 3 cloves garlic
• 1 carrot
• 1 sweet pepper red (not green - sour flavour)
• 1 eating apple 
• 1 tube tomato puree
• 2 tsp curry powder
• 1 tsp coriander
• 1 tsp cumin
• 1 tin green lentils
• handful long grain rice (easy cook is good)
• salt & pepper
• dash of cream to serve

Steps

1. Half the onion, place in a pan (with well-fitting lid) with the chicken legs. Cover with water, bring to the boil then simmer for several hours - or overnight.
2. Pour the liquid (stock) off the chicken into another container, then remove the cooked chicken legs and set aside the onion.
3. Pull the chicken apart, carefully separating the meat from the skin & bone. Slice the meat - aiming for around 5mm square pieces and place in a clean pan. Discard the skin/bones. 
4. Chop the onion into similar sized pieces (5mm) and add to the chicken
5. Chop the remaining vegetables - carrot, peppers and apple to similar sized pieces and put in the pan with the chicken and onion.
6. Finely chop the garlic and add
7. Add the rest of the spices, tomato puree lentils and the handful of rice.
8. Skim the fat off the chicken stock and then add the stock back in with the chicken and other ingredients.
9. Gently stir, heat and simmer the soup for 20 minutes until the rice is cooked.
10. Serve - adding a dash of cream to each bowl.

Alternative

Instead of using the chicken leg, use the leftovers from a roast chicken - strip the remaining meat and use a pint water/chicken stock cube in place of the stock made above.