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MULLIGATAWNY CHICKEN

Ingredients: 1 Tablespoon(s) Oil 8 Chicken thighs 2 medium Onions; finely diced 2 Celery stalks; chopped 1 medium Carrot; sliced 2 Tablespoon(s) Curry powder 3 Cup(s) (1 can) Chick Peas ** 3 Cup(s) Unfiltered apple cider 1/3 Cup(s) Dried lentils 1 Pound(s) Potatoes; peeled and diced 1 Teaspoon(s) Dried dill 1 Cup(s) Peeled and chopped apples 1 Cup(s) Plain yogurt 12 Sprigs fresh coriander Directions: 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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