Excuse the photo but this tastes way better than it looks. It’s like a curry/ soup/chowder combo. This is an Anglo Indian dish, with my version leaning toward the Indian side rather than the British by using coconut milk and lentils rather than cream and apple.
Use leftover chicken or cook the chicken in advance.
1 onion, diced
2 garlic, chopped
2-2 carrots, peeled and diced
2-3 celery, diced
A knob of butter and a glug of olive oil
400g kumara, peeled and diced
1 T (3tsp) curry powder
1-2 tsp turmeric
4 cups chicken stock
1 tin coconut milk
½ cup brown long grain rice
¼ cup red lentils (optional)
2 bay leaves
2 cups of cooked shredded chicken
a squeeze of lemon
Salt and pepper
Heat a large pot over a medium heat and add the olive oil/butter, onion, garlic, carrots, celery and kumara. Cook for 10 minutes or until they start to soften. Add in the curry powder and turmeric and cook the spices out for a minute. Add in the stock, coconut milk, bay leaves rice and lentils. Bring to a simmer and cook for about 30 minutes or until lentils and rice are cooked. Add in the cooked chicken and season to taste. Finish with a squeeze of lemon.
I sauteed some greens and added them on top.
For a meat free version of this try chopped cauliflower in replace of the chicken and use vege stock. You could do half lentils half rice.