In a large soup sized pot, melt coconut oil on medium heat.
Add onions and cook for 5 minutes.
Add garlic and cook for 1 minute.
Add carrot and celery and cook for an additional 5-10 minutes until soft.
Add remaining flour, garam masala, curry powder, turmeric, and salt, then stir and cook for an additional minute.
Add broth to deglaze pan, then add coconut milk, apples, and rice.
This will need to simmer for for approximately the length of time it takes to cook the rice.
I have been using brown basmati rice lately and a half an hour seems to work.
Stir periodically to ensure the rice isn’t sticking to the bottom.
I have also added more broth if the soup becomes too thick.
In a separate pan, melt coconut oil on medium heat.
Mix flour, garam masala, curry powder, and salt and sprinkle over chicken--stir to coat.
Then add chicken to pan and stir every few minutes until browned on all sides (chicken doesn’t need to be fully cooked as it will finish cooking in the soup).
Add chicken to soup.
Put pan back on heat and deglaze pan with wine (or more broth) and add to soup pot.
I have occasionally used chicken from a roaster to speed up the prep time for the soup.
It works, but is no where as flavorful as when you add spices and cook specifically for the soup.