1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 green bell pepper, seeded and chopped
1 apple, peeled and sliced
2 boneless, skinless chicken breasts, diced
1/3 cup all-purpose flour
2 cloves garlic, crushed
1 teaspoon curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed dried parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
5 cups chicken broth
1 cup seeded and chopped tomato
In a large skillet melt
butter; add onion, carrot, celery, green bell pepper and chicken.
Brown lightly over medium heat, then sprinkle with flour coating
the mixture; remove from heat.
In a small bowl combine
garlic, flour, curry, nutmeg, parsley, salt and pepper. Stir
into skillet; return to heat, then add chicken broth and tomatoes.
Bring to a boil; reduce heat, and simmer for 1 hour. Strain,
reserving the broth. Return the chicken to kettle and puree vegetables
in a blender; return and simmer for 5 minutes more. Remove from
heat and serve hot.
