A delicious chicken soup with a light curry flavour.
(Got this out of my Harrowsmith Country Life magazine.)

• 1/4 cup vegetable oil
• 8 chicken thighs, skins removed
• 1 small onion, diced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 2 tsp mild curry paste or powder
• 1 clove garlic, finely chopped
• 6 cups chicken stock
• 1 bay leaf
• 1 sprig fresh thyme (or 1 tsp dried)
• 1 Granny Smith apple, cored and diced
• 1/2 tsp grated lemon rind
• Salt and pepper
• 1 cup cooked rice

1. Heat oil over medium-high heat in a large saucepan. Add chicken thighs and sauté until lightly browned.
2. Remove from pan. Add onion, carrot and celery and sauté until onions are soft and translucent.
3. Add curry paste (or powder) and garlic. Sauté one minute more.
4. Return chicken thighs to the pan. Pour in chicken stock. Add bay leaf and thyme.
5. Bring to a boil, then reduce heat. Remove any scum that comes to the surface.
6. Simmer for 20 minutes.
7. Remove chicken thighs and let cool slightly. Remove meat from bone and cut into bite-sized pieces.
8. Return meat to soup and add the apple and lemon rind.
9. Cook for 10 minutes more. Taste and season with salt and pepper.

To serve, place a portion of rice in each bowl and ladle soup around it. Garnish with grated lemon rind and thyme if you wish.

(Deni)