Kimmy's Chicken Mulligatawny

Brown in 3 T. Vegetable Oil:

2 lbs boneless, skinless chicken thighs, cut into 2’ pices, seasoned with salt and pepper (not necessary to cook it through). Then remove it from the pot.

Add and Saute:

1C onion diced,3T Curry power,3T fresh ginger, minced,2T garlic, minced

2 jalapenos, seeded, minced,1/2 t red pepper flakes

Stir in; Simmer

4C chicken broth,1C tomatoes, seeded, diced,1/4c chopped fresh cilanto, reserved chicken

Melt; Whisk in: 2T unsalted butter, 2T all-purpose flour,2C strained soup broth

Brown chicken in oil on all sides in a large pot over medium-high heat; transfer to a plate.

Add onion, curry powder, ginger, garlic, jalapeno, and red pepper flakes to the pot; saute 3 minutes.

Stir in broth, tomatoes, cilanto and reserved chicken. Bring to a boil, reduce heat to medium, and simmer 10 minutes.

Remove and strain enough of the soup broth out to measure 2 cups (return any strained out solids to the pot). Set the strained liquid aside.

Melt butter in a saucepan over medium heat, then whisk in the flour to make a roux. Gradually add the strained soup, simmer for 1 minute, then whisk the mixture into the pot of soup.

Simmer 2-3 minutes to thicken and cook out the floury taste.

Coconut Rice: Bring to a boil; Stir in:1 1/2 cups water,1 cup canned coconut milk,1t sugar, 1t kosher salt,1C basmati or jasmine rice

Finish with: 2T fresh lime juice, 1T unsalted butter

Bring water, coconut milk, sugar and salt for the rice to a boil in a saucepan over medium-high heat. Stir in rice, cover, reduce heat to low and cook 15 minutes. Remove from heat; let stand for 5 minutes