1) Heat the butter in a large pot over medium heat.

2) Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.

3) 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.Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.

4) Add the coconut milk and salt and pepper to taste.

5) Garnish with toasted almonds or cilantro!