This is one of many variations of this old favourite brought back from India by returning Brits.
Ingredients
1 chopped onion
3 tablespoons of butter
1 tablespoon of cornflour
1 dessertspoon of curry powder – as mild or as hot as you like
1 ½ pints/ 800 mls of chicken stock
4 tablespoons of single/light cream
I small chicken breast, cooked and shredded
2 cups cooked rice
Method
Brown the onion in the butter, and when golden sprinkle the onion with the cornflour as a thickener. Add the curry powder and stir, gradually adding the stock. Simmer for 10 minutes and then strain. Simmer again for 15 minutes. Remove from heat and pour in the cream. Place the chicken pieces in the tureen and pour in the soup. Serve the rice separately so that people can add as much or as little as they want.
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