Chicken Mulligatawny Stew

• 2 tablespoons vegetable oil
• 1 onion large, finely chopped
• 1/2 cup long-grain rice
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 4 cups reduced sodium chicken stock
• 1/2 chicken meat rotisserie or roast, only, shredded
• 1 tomato seeded and diced
• 1 lemon juiced
• 1/2 cup chopped cilantro
• pappadum Crispy, 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, longgrain rice, curry powder, ground cumin, chicken stock, chicken meat rotisserie, tomato, lemon juiced, cilantro

Taken from www.yummly.com/recipe/Chicken-Mulligatawny-Stew-1402456 (may not work)