Mulligatawny

Ingredients

• 2 1/2 cups chicken broth (see recipe or tip, page 373)
• 1 7 1/2-ounce can tomatoes, cut up
• 1/2 cup chopped celery
• 1/2 cup chopped, peeled cooking apple
• 1/4 cup chopped carrot
• 1/4 cup chopped onion
• 1 tablespoon snipped parsley
• 1 to 1 1/2 teaspoons curry powder
• 1 teaspoon lemon juice
• 1 1/2 cups cubed, cooked chicken
• 2 cups hot cooked rice

Instructions

1. In a saucepan mix broth, undrained tomatoes, celery, apple, carrot, onion, parsley, curry powder, lemon juice, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer 15 minutes, stirring often. Stir in chicken; heat through. Serve with rice and, if desired, flaked coconut.
2. Microwave directions: In a 2-quart casserole mix all ingredients but chicken and rice. Add 1/4 teaspoon pepper. Micro-cook, covered, on 100% power (high) for 12 to 15 minutes or until tender; stir once. Add chicken. Cook, uncovered, on high for 1 to 2 minutes more. Serve with rice.