Preparation Steps
1
- Heat the butter in a large pot over medium heat.
2
Add the onions, celery, carrots, apples and ginger.
3
Saut for 5 minutesstirring occasionally.
4
- Mix in the flour, curry powder and cayenne pepper.
5
Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp.
6
salt.
7
- Bring to a boil and lower the heat to a simmer.
8
Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
9
- Add the coconut milk and salt and pepper to taste.
10
- Garnish with toasted almonds or cilantro!.