Mulligatawny Soup

Brown the chicken on all sides for about 5 minutes.

Remove and place into a bowl. The transfer reduce the heat to medium-high, insert a onions, celery, carrot, and Ghee, add the ginger and garlic and stir for about 1 minute, then add armaments, coriander, cumin, turmeric, Cheyenne, curry powder and season with pepper

For about 2 minutes stirring occasionally.

Add 2 cups of stock

Remove some of the vegetables and set aside with the chicken

Transfer the remainder to a blender, add the flour and blend until smooth.

Pour back into the same pan, then add the reserved chicken, vegetables and accumulated juices.

Stir in the remaining chicken stock and rice. Bring to a boil over medium heat and reduce the heat to low and simmer very gently for about an hour.

Season with salt to taste.

When serving, squeeze quartered lime into each bowl