Mulligatawny

• 4 tablespoons butter
• 1 boneless, skinless chicken breast, cut into small bite-sized pieces
• 3 cloves garlic, minced finely
• 1 medium onion, diced
• 1/4 cup all-purpose flour
• 1 heaping tablespoon curry powder
• 4 cups low-sodium chicken broth
• 2 cups half-and-half (can also use milk or coconut milk)
• 1 heaping tablespoon brown sugar, or to taste
• Kosher salt and freshly ground black pepper
• 1 Granny Smith apple

1. Add the butter to a pot over medium heat and let it melt.
2. Add the chicken and cook, stirring occasionally, until golden.
3. Add the garlic and onions and stir to cook for a couple of minutes.
4. Sprinkle the flour over the chicken and onion mixture.
5. Stir to combine, then stir in the curry powder.
6. Cook the mixture over medium heat for 1 minute, stirring constantly.
7. Pour in the chicken broth.
8. Stir to combine and cook for a minute to thicken.
9. Add the half-and-half, sugar and some salt and pepper and cook for another 5 minutes.
10. Meanwhile, peel and dice the apple.
11. Add the apples to the pot and cook for another 5 minutes.
12. Taste, adjust the seasonings and serve!

butter, chicken, garlic, onion, allpurpose, curry powder, lowsodium, milk, brown sugar, kosher salt, apple

Taken from www.foodnetwork.com/recipes/ree-drummond/mulligatawny.html (may not work)