Serves: 6
Ingredients:
-1 small onion, chopped
-2 stalks celery, chopped
-1 carrot, diced
-50g (2 oz) butter
-1 1/2 tablespoons plain flour
-1 1/2 teaspoons curry powder
-1L (1¾ pints) chicken stock
-1/2 apple - peeled, cored and chopped
-4 tablespoons basmati rice
-1 skinless, boneless chicken breast fillet - diced
-salt and freshly ground black pepper to taste
-1 pinch dried thyme
-100ml (4 fl oz) double cream
Method:
1. Sauté onions, celery, carrot and butter in a large soup pot. Add flour and curry powder and cook 5 more minutes. Add chicken stock, mix well and bring to the boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper and thyme. Simmer 15 to 20 minutes, or until rice is done.
3. Stir in cream and serve.
