Mulligatawny Soup - cooking recipe

Ingredients

2 cups boneless skinless chicken breasts, Cut Into Bite-Sized Pieces (can use leftover chicken or rotisserie chicken)
4 tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1/4 cup flour
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon cardamom
32 ounces chicken broth
1 tablespoon brown sugar
1 teaspoon ground coriander
1 bay leaf
1/2 teaspoon cayenne pepper
1 -2 tablespoon fresh lemon juice (1/2 lemon)
1 apple, diced
2 cups half-and-half or 2 cups coconut milk
salt and pepper, to taste
2 cups cooked basmati rice
4 sprigs cilantro (to garnish)

Preparation

In a heavy soup pot or dutch oven, If starting with raw chicken, season with salt and pepper then cook in 2 Tbs of butter. Remove from pot and set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion, celery and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onion mixture. Stir to combine, then stir in curry powder, turmeric, cardamom and coriander. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine,and add bay leaf and cayenne. Cook for 10-15 minutes. Add half and half, salt, pepper, and sugar, and lemon juice, then cook for another 5-10 minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving and discard bay leaf.
To serve, place 1/2 cup (packed) cooked basmati rice into a bowl. Surround with soup. Garnish with cilantro if desired.