Instructions: Lightly saute onions, carrots and celery in butter for about 5 minutes, then stir in tomatoes, garlic, flour, curry, coriander seeds, cumin seeds, ginger, cinnamon stick, bay leaf and peppercorns. Add chicken stock and cook for about 2 hours, or until vegetables are tender. Strain broth; add cooked chicken, rice, chick peas and yogurt. Heat through. Garnish with lemon slices.

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