Mulligatawny (Indian curry soup)

Ingredients:

• 1 skinless chicken breast, cut into small pieces
• 4 tbsp (60 g) butter
• 3 cloves garlic, finely chopped
• 1 medium onion, diced
• 1/4 cup flour
• 1 tbsp. curry powder
• 4 cups chicken broth
• 2 cups of cream 10-12% fat (you can use milk or coconut milk)
• 1 heaping tbsp cane sugar, to taste
• 1 Granny Smith apple

Preparation:

1. Melt the butter in a saucepan over medium heat. Add the chicken and cook, stirring occasionally, until golden brown. Add the garlic and onion and cook, stirring, for a few minutes. Sprinkle the chicken and onion with flour. Stir, then add the curry powder. Cook over medium heat for 1 minute, stirring constantly.
2. Pour in the chicken broth. Stir thoroughly until the sauce thickens. After a minute, add the cream, sugar, a little salt and pepper, and simmer for another 5 minutes.
   
   While the soup is simmering, peel and dice the apple. Add it to the pan and simmer for another 5 minutes. Taste, adjust seasonings if needed, and serve! Serve with boiled Indian style rice.