Mulligatawnski

• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 garlic clove, minced
• 4 boneless skinless chicken breast halves, cut into 1-inch cubes
• 2 teaspoons curry powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3 whole cloves
• 6 cups low-fat chicken broth
• 1 (19 ounce) can plum tomatoes, drained, cut up
• 1/2 cup uncooked long-grain white rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups granny smith apples, peeled, cored, and diced
• 1/4 cup chopped fresh parsley
• 3/4 cup low-fat sour cream or 3/4 cup yogurt
• 1 tablespoon lemon juice

1. Melt butter in a large soup pot over medium heat.
2. Add celery, onions, carrots, and garlic. Cook and stir for 3 to 4 mins., until vegetables begin to soften.
3. Add chicken. Cook until chicken is no longer pink.
4. Add curry powder, chili powder, cumin, and cloves. Cook and stir for 2 more minutes.
5. Add broth, tomatoes, rice, salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes.
6. Add apples and parsley. Simmer for 10 more minutes Remove from heat.
7. Stir in sour cream and lemon juice. Serve hot.

butter, celery, onion, carrot, garlic, chicken breast halves, curry powder, chili powder, ground cumin, cloves, lowfat chicken broth, tomatoes, longgrain white rice, salt, black pepper, granny smith apples, parsley, lowfat sour cream, lemon juice

Taken from www.food.com/recipe/mulligatawnski-280781 (may not work)