Recipe - Mulligatawny Chicken

1 tablespoon Oil
8 Chicken thighs
2 md Onions; finely minced
2 Celery stalks; chopped
1 md Carrot; cut or sliced up
2 tablespoon Curry powder
3 cup Water
3 cup Unfiltered apple cider
Salt; to taste
Cayenne pepper; to taste
1/3 cup Dried lentils
1 pound Potatoes; peeled and minced
1 teaspoon Dried dill
1 cup Peeled and chopped apples
1 cup Plain yogurt
12 Sprigs fresh coriander

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