Mulligatawny Soup

Ingredients:
1 large boneless skinless chicken breast, Cut Into Bite-Sized Pieces
4 tablespoons butter
1 medium onion
3 cloves garlic, minced fine
1/4 cup all-purpose flour
1 tablespoon curry powder
32 ounces chicken broth
2 cups half and half
1 whole granny Smith apple, peeled and diced
1 tablespoon sugar, white or brown
2 teaspoons salt, more to taste
pepper, more to taste
cayenne, to taste
tumeric, for health

Instructions:

1. Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside. 

2. In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

3. Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

4. Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes. 

5. Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.