Chicken Mulligatawny Stew

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1/2 cup long grain rice
• 1 tsp curry powder
• 1 tsp ground cumin
• 4 cups reduced sodium chicken stock
• 1/2 None rotisserie or roast chicken, meat only, shredded
• 1 None tomato, seeded and diced
• 1 None lemon, juiced
• 1/2 cup chopped cilantro
• None None Crispy pappadum strips (optional)

1. Heat the oil in a large saucepan on medium-high heat. Cook the onion for 5 mins, until softened. Add the rice, curry powder and cumin. Stir for 1 min, to coat the grains.
2. Add the stock and 2 cups of water. Bring to a boil. Reduce the heat to low and simmer for 15 mins, until the rice is tender.
3. Add the chicken, tomato, lemon juice and cilantro and stir to combine. Cook for 2 mins, until heated through. Serve the soup topped with crispy pappadum strips, if desired.

vegetable oil, onion, long grain rice, curry powder, ground cumin, chicken stock, rotisserie, tomato, lemon, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/27293 (may not work)