Chicken Mulligatawny Stew - cooking recipe

Ingredients

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)

Preparation

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.
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.
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.