Prep Time: 15 minutes

Cooking Time:  6 hours LOW or 2-3 hours HIGH

Servings: 4-6

Ingredients

2 tbsp light olive oil or grapeseed oil

1 large stalk celery / ½ cup, diced

1 large onion / 1 cup, diced

1 large carrot / ½ cup, diced

1 large apple, cored, peeled & diced

10 oz / 2 cups chicken breast, diced

2 tsp curry powder

⅙ tsp mace powder or nutmeg

⅛ tsp ground cloves

1 tsp salt

2 tbsp flour

1 quart chicken broth

1 x 14 oz can diced tomatoes

1 x 14 oz can kidney beans

¼ cup white wine or 2 tbsp lemon juice

2 tbsp parsley, chopped

Heat the oil in a skillet and add the celery, onion, carrot and apple. Sauté lightly for 2 minutes.

Add the diced chicken breast, curry powder, mace, cloves and salt. Stir and continue to cook for another minute.

Stir in the flour, chicken broth, tomatoes, kidney beans. Cover and cook on LOW for 6 hours or HIGH for 2-3 hours.

20 minutes before serving, add the wine, cover and leave to cook for the remaining time.

Serve and stir in the parsley. Top with some toasted cashews to add a crunch.