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Title: Mulligatawny Chicken
Yield: 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
      1    salt; to taste
      1    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.

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