Chicken Mulligatawny Soup

The next time you are looking for something new to serve for your friends,  give this wonderful soup a try!

1          Tbsp vegetable oil
1          Onion, diced
1          Potato, peeled and diced
2          Tbsp fresh ginger, minced
4          Cloves garlic, minced and divided
1          Tbsp ground coriander
1-1/2    Tsp ground cumin
1          Tsp EACH turmeric and cinnamon
½         Tsp cayenne
1          Bay leaf
1          14 oz can coconut milk
4          Cups chicken broth
3          Ontario greenhouse tomatoes, seeded and diced
1          Apple, peeled, cored and diced
3          Cups chicken, cooked and cut into chunks
¼         Cup parsley, chopped
           Salt and pepper
           Fresh cilantro
   
Heat oil in a large sauce pan and add onion, potato, ginger and half of the garlic. Cook until softened. Stir in coriander, cumin, turmeric, cinnamon, cayenne and bay leaf. Add coconut milk and chicken broth and bring to a simmer. Add remaining garlic, tomatoes, apple and chicken. Simmer 15-20 minutes. Remove bay leaf. Stir in parsley and add salt and pepper to taste. Garnish with fresh cilantro.

Note: Two tbsp of curry powder can be used in place of the coriander, cumin, cinnamon and cayenne.