Ingredients:

4 lb boneless, skinless chicken breasts

2 cups water

3 tbsp olive oil

1 onion, finely chopped

7 stalks celery, diced

2 apples, diced

2 cloves garlic, minced

2 tbsp low-sodium soy sauce

4 tsp curry powder

2 tsp turmeric

1 tbsp cornstarch, dissolved in 1/3 cup water

2 tsp ginger

cayenne pepper to taste

Directions:

Put everything except the cornstarch mixture, ginger, and cayenne pepper into a large pot and bring to a boil. Reduce the heat and simmer for 40 minutes. Slowly stir in the dissolved cornstarch until the curry reaches the consistency you want. Simmer for 20 minutes more, then add the ginger and cayenne pepper. Serve with white rice, cooked according to the package directions.