Mulligatawnski - cooking recipe

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
1 garlic clove, minced
4 boneless skinless chicken breast halves, cut into 1-inch cubes
2 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
3 whole cloves
6 cups low-fat chicken broth
1 (19 ounce) can plum tomatoes, drained, cut up
1/2 cup uncooked long-grain white rice
1 teaspoon salt
1/2 teaspoon black pepper
2 cups granny smith apples, peeled, cored, and diced
1/4 cup chopped fresh parsley
3/4 cup low-fat sour cream or 3/4 cup yogurt
1 tablespoon lemon juice

Preparation

Melt butter in a large soup pot over medium heat.
Add celery, onions, carrots, and garlic. Cook and stir for 3 to 4 mins., until vegetables begin to soften.
Add chicken. Cook until chicken is no longer pink.
Add curry powder, chili powder, cumin, and cloves. Cook and stir for 2 more minutes.
Add broth, tomatoes, rice, salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes.
Add apples and parsley. Simmer for 10 more minutes Remove from heat.
Stir in sour cream and lemon juice. Serve hot.