Using gloves, remove seeds from the chili peppers and soak for 30 minutes in warm water; drain and chop.

Melt the butter in a skillet; saute the onions, garlic and carrots, without browning, but just until they take on a toasted color around the edges. The best way to avoid over-browning the garlic is to add it in near the end, when the onions have already begun to brown.

Wash and core apples, leaving on most of the peel. Coarsely chop and add to the skillet. Cover and simmer for 15-20 minutes over low heat.

Add chicken broth. If there is no chicken broth available, 1 teaspoon low sodium soup base (a paste made from highly condensed chicken soup) may be added to 2 cups water. Cover and simmer for 45-60 minutes.

Add 1-2 tablespoons Madras curry powder, a teaspoon of sea salt (or, to taste; if a low sodium soup base is not used, reduce salt), and 1/2 teaspoon freshly grated ginger root (don't use ground; use real ginger root preserved ginger root). Add coconut milk; use slightly less if a thicker sauce is desired.

Bring to a boil for one minute; remove from heat. Serve with any meat or fish desired. Taste and adjust seasonings. Serve with rice, if desired.

Submitted by: CM