1 (3-4 lb.) broiler-fryer chicken, cut up
1 qt. water
1 tbsp. salt
1 tsp. curry powder
1/8 tsp. cloves
1/8 tsp. mace
1 sm. bunch parsley
1 med. onion sliced
1 med. carrot sliced
1 stalk celery sliced
1 green pepper diced
1 med. apple pared, sliced
1/4 c. butter
1/3 c. flour
1 (8 oz.) can stewed tomatoes
Rice

In a large saucepan, combine chicken, water and next 5 seasonings; cover and simmer 45 minutes or until chicken is tender. Remove chicken from broth. Measure broth; if necessary, add water to make 1 quart. Remove bones and skin from chicken and cut meat into pieces.

In a large saucepan, cook onion, carrot, celery, green pepper and apple in butter until tender. Remove from heat; stir in flour. Gradually stir in broth and tomatoes. Add chicken; heat to boiling, stirring constantly. Boil 1 minute. Cover and simmer 1 hour.

To serve Indian style, bring to the table in shallow soup plates and top each with a spoonful of hot rice. Serves 8-10.