1 roasting chicken, cut up
1/3 c. unsifted flour
1/3 c. butter
1 1/2 c. chopped onion
2 c. chopped carrots
2 c. chopped celery
1 1/2 c. chopped tart apples
1 1/2 tbsp. curry powder
4 tsp. salt
3/4 tsp. mace
1/2 tsp. pepper
1/4 tsp. chili powder
3/4 c. flaked coconut
1 c. apple juice
1 c. light cream
1 1/2 c. hot cooked rice
1/2 c. chopped parsley

Roll chicken in flour and reserve the rest. Saute chicken; brown on all sides and set aside. Add to pot you fried the chicken in, the onion, carrot, celery, apple and the remaining flour. Cook for 5 minutes. Add curry powder, salt, mace, flour, chili powder, coconut, chicken and 6 cups water. Bring to a boil; lower heat. Simmer for 2 hours.

Remove chicken; remove skin. cut into pieces. Put the liquid through a blender and strain well. Return chicken and liquid to pot; add apple juice and light cream and heat. Put a tablespoon of rice in each bowl and add soup; sprinkle with parsley.