Mulligatawny Soup

• 2 tbsp all-purpose flour
• 1 tbsp curry powder
• 1 tsp garam masala (optional)
• 1 tsp ground turmeric
• 1 lb chicken (breasts or thighs)
• 2 tbsp butter
• 1 onion, finely chopped
• 1 granny smith apple, peeled, cored, and finely chopped
• 4 cups chicken stock
• 6 cloves (whole, placed into a small pouch of cheesecloth)
• 1/3 cup basmati rice
• 1 tbsp lemon juice
• 1/4 cup heavy cream

1. Combine the first 4 ingredients on a plate. Toss the chicken in the spice mixture to coat it. Reserve the remaining spice mixture.
2. Heat 1 tbsp butter in a large pan or stock pot. Add the coated chicken and cook over medium heat for 3-4 minutes (until lightly browned), turning frequently. Remove chicken from pan and drain on paper towels.
3. Add remaning butter to pan. Add the onion, apple, and remaining spice mixture and cook for 3 minutes. Return chicken to the pan and add the chicken stock and the pouch of cloves. Bring mixture to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add the rice, and simmer for an additional 15 minutes.
4. Remove the chicken and the pouch of cloves. After allowing the chicken to cool slightly, chop it finely and return it to the pan.
5. Reheat the soup gently, without allowing it to boil. Stir in the lemon juice and cream. Season to taste with salt and black pepper.

flour, curry powder, garam masala, ground turmeric, chicken, butter, onion, granny smith apple, chicken stock, basmati rice, lemon juice, heavy cream

Taken from www.epicurious.com/recipes/member/views/mulligatawny-soup-1250916 (may not work)