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Chicken Mulligatawny Soup

Ingredients

• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 2/3 cup peeled and finely chopped Granny Smith apple
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/8 to 1/4 teaspoon cayenne pepper
• 6 cups reduced-sodium chicken broth
• 2 cups water
• 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 1 tablespoon olive oil
• 1/2 cup basmati rice
• 1 cup unsweetened light coconut milk

Directions

1. Place celery, carrots, apple, onion, and garlic in a slow cooker.
2. Stir in 1 1/2 teaspoons curry powder, cardamom, coriander, cumin, ginger, turmeric, and cayenne pepper.
3. Pour broth and the water over all.
4. Cover and cook on low for 4 hours.
5. In a resealable plastic bag place chicken, flour, and 1 1/2 teaspoons curry powder.
6. Shake to coat chicken.
7. Chill in refrigerat.
8. In a skillet brown coated chicken in hot oil over medium heat, stirring often.
9. Add three ladles of the cooking liquid from slow cooker to skillet.
10. Stir until thickened.
11. Stir chicken mixture and rice into the slow cooker.
12. Cover and cook 1 hour on low setting.
13. Stir in coconut milk before serving.

Attribution