Mulligatawny Stew

2-4 Chicken Breast
1 Quart Chicken Broth
1 Medium Onion
2 Carrots
1-2 Stalks Celery
Green Pepper (optional)
1 Apple, peeled and chopped
1/4 cup olive oil
1/3 cup flour
1 can stewed tomatoes (8oz or 15oz)
1 Tsp. curry
1/8 tsp. mace
1/8 tsp cloves
1 tsp dry parsley

Cook chicken breasts in broth. When chicken is cool enough to handle, chop into chunks. While chicken is cooking, chop onion, carrots, celery, green pepper and apple. Sautee in olive oil, set aside until chicken is done. Once the chicken is done reheat veggie mixture on medium heat and sprinkle with 1/3 cup flour and stir to mix. Slowly add chicken broth and stir until it begins to thicken. Add canned tomatoes with juice and chicken. Add spices. Add salt and pepper to taste. Serve over rice.