Ready in 40 minutes
Saute lightly (do not brown) the onion, carrot, celery and butter.
Stir in the flour and curry powder and cook for about 3 minutes.
Pour in the broth and bay leaf and simmer for 15 minutes.
Next add the apples, rice, meat, salt, pepper, thyme, and lemon rind, simmer for 15 more minutes.
Immediately before serving, stir in the hot cream or coconut milk.
Remove bay leaf before serving.
angie_tramble 5m agoOne of our family's favourite meals for sure. We add extra chicken to make it last a little longer. Leftovers taste even better.
scottroy_ 2y agoI found the more I ate of my bowl, the more all of the flavours jumped out at me. Very nice, will repeat!
LoriP413 2y agoOne of my family's favorites!
Pithecanthropus 3y agoWow, wow, wow! I would make this again in a second.
travellingkiddo 5y agoI used lamb
OttawaDon 5y agoExcellent taste - only change I made was to purée the soup/broth before adding the cooked chicken, and added some chopped cilantro. I also let this simmer for about 2 hours, the flavour just got better and better.
Tod 7y agoGreat recipe! This was a hit at a potluck I took it to. I substituted margarine for the butter since some folks couldn't handle dairy and I just cooked chicken with the onions and carrots at the start and used half the amount of uncooked rice with the stock.
dawnrw 7y ago[I posted this recipe.]