Mulligatawny Stew

from the kitchen of Heidi

2 Tbsp olive oil
1 onion, chopped
3 carrots, chopped
2 celery ribs, chopped
1/2 green pepper, chopped
1 apple, chopped
2 chicken breasts, cooked & shredded
1/2 cup flour
2 tsp curry powder
4 cups chicken broth
1 can stewed tomatoes
2 cups cooked brown rice

Saute onion, celery, carrots and pepper for about 8 minutes. Add apple and cooked chicken and saute for another 3 - 4 minutes. Combine flour and curry - add to sauted mixture. Slowly stir in chicken broth and tomatoes. Simmer for 30 - 60 minutes. Serve over brown rice.