Ingredients:
6 tablespoons butter, divided
2 medium carrots, diced
2 celery ribs, diced
3 garlic cloves, minced
2 large onions, diced
1 granny smith apples, peeled & diced
3 tablespoons flour
2 teaspoons curry powder
1/2 teaspoon ground nutmeg
2 teaspoons tomato paste
6 cups chicken broth
1 bay leaves
1 cup diced cooked chicken ( can add more if you like)
3/4 cup cooked rice
salt
cayenne pepper
1/4 cup heavy cream
Directions:
Melt 4 tbsp butter in large saucepan. Add carrots, celery, garlic, onions & apples. Cook, stirring frequently, about 10 minute.
Add remaining 2 tbsp butter. Stir the flour, curry & nutmeg together & add to pot. Turn heat to low & cook the mixture, stirring occasionally, 3 to 4 minutes.
Stir in tomato paste, chick broth & bay leaf. Turn heat to med & bring mixture to boil. Partially cover, reduce heat & simmer 30 minutes.
Stir in chicken, rice, salt & cayenne pepper.
Cook 15 minutes longer. Taste for seasoning. Just before serving, stir in the cream.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.