Mulligatawny Soup

• 1/2 cup flour
• 1 lb chicken breast, cut into bite size pieces
• 4 carrots, diced
• 2 onions, diced
• 4 stalks celery, diced
• 2 apples, diced
• 2 tablespoons oil
• 2 tablespoons curry powder
• 1 pinch cayenne
• 6 -8 cups chicken stock
• 1 cup light cream
• 1/4 cup cilantro, chopped
• 4 cups cooked rice

1. Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
2. Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne. Sprinkler with reserved flour., stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
3. Stir in cram and season with salt and pepper to taste. Heating gently over low heat. Do not boil.
4. Spoon over rice and garnish with cilantro.

flour, chicken breast, carrots, onions, stalks celery, apples, oil, curry powder, cayenne, chicken stock, light cream, cilantro, rice

Taken from www.food.com/recipe/mulligatawny-soup-349136 (may not work)