Step 1

Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally.

Step 2

Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.

Step 3

Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes—or until the rice is tender and the chicken has cooked through.

Step 4

Add the coconut milk and salt and pepper to taste.

Step 5

Garnish with toasted almonds or cilantro!