Chicken Mulligatawny Soup

Ingredients:

• 4-6 boneless chicken thighs, cut into bite-sized chunks
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 teaspoons garam masala
• 1 pinch cayenne pepper or chili powder
• 1/2 teaspoon kosher salt
• 1 tablespoon flour
• 3 tablespoons olive oil
• 1/2 small sweet onion, sliced
• 2 celery stalks, chopped
• 1 large carrot, peeled and sliced into thin rounds
• 3 cloves garlic, minced
• 1 tablespoon garam masala
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper or chili powder (optional)
• 1 tablespoon flour
• 3 cups chicken broth
• 1/2 cup uncooked basmati rice
• 1 tart apple, thinly sliced leaving the peel on (I used Granny Smith)
• 1 (14-ounce) can coconut milk, well shaken  
• 1/4 cup golden raisins
• Juice from one lime
• Salt and pepper to taste
• Freshly chopped cilantro for garnish (optional)

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup frozen peas
• 1 tablespoon chopped fresh ginger

Instructions:

1. Season chicken: Toss chicken pieces with cumin, turmeric, garam masala, cayenne pepper, salt, and flour.
2. Brown chicken: Heat 1 tablespoon olive oil in a large stock pot or Dutch oven over medium heat until shimmering. Add chicken and brown on all sides, cooking through completely. Remove cooked chicken to a plate or bowl and set aside.
3. Sauté vegetables: Add another 1 tablespoon olive oil to the pot. When shimmering, add onions, celery, carrots, garlic, and sauté until softened.
4. Make spice paste: Push vegetables to one side, add remaining tablespoon of oil, and sprinkle garam masala, curry powder, turmeric, cumin, and a pinch of salt. Stir to form a fragrant paste. Cook briefly.
5. Add broth and rice: Add chicken broth and rice to the pot. Bring to a gentle boil. Reduce heat, partially cover, and cook for 15 minutes.
6. Add apple and chicken: Add apple slices and cooked chicken to the pot. Cook for 5-10 more minutes. Taste and add salt as necessary.
7. Finish with coconut milk and lime juice: Turn heat to low, add coconut milk, stir thoroughly, and heat through. Add salt and pepper to taste. Add lime juice and chopped cilantro (if desired).

Optional additions:

• For extra flavor: Add chopped spinach or kale, frozen peas, or chopped fresh ginger.
• For a thicker sauce: Add a tablespoon of cornstarch mixed with 2 tablespoons of water to the sauce.
• For a spicier kick: Increase the amount of cayenne pepper or chili powder.

Enjoy your delicious Chicken Curry!