Prep the basics. Dice the chicken, chop the vegetables, peel and dice the apple, and rinse the rice until the water runs clear. This makes cooking smooth and fast.

Warm the pot. Heat ghee or oil in a large heavy pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened and lightly golden.

Add the aromatics. Stir in garlic and ginger. Cook 1 minute until fragrant, being careful not to scorch.

Bloom the spices. Add curry powder, cumin, turmeric, cinnamon, and cayenne if using. Cook 30–45 seconds, stirring, to wake up the spices.

Tomato depth. Stir in tomato paste and cook 1 minute until it darkens slightly. This adds a richer base.

Brown the chicken. Add chicken and 1/2 tsp salt. Cook 3–4 minutes, stirring, until the pieces lose their raw pink color. They don’t need to be fully cooked yet.

Build the soup. Add the diced apple, rinsed rice, and chicken broth. Scrape up any bits from the bottom of the pot. Bring to a gentle boil.

Simmer. Reduce heat to a steady simmer, cover partially, and cook 18–22 minutes until the rice is tender and the chicken is cooked through. Stir a few times to keep the rice from settling.

Finish with richness. Stir in coconut milk and simmer 2–3 minutes. Add lemon juice. Taste and season with more salt and pepper as needed.

Garnish and serve. Ladle into bowls and top with fresh cilantro or parsley. Serve hot with naan or crusty bread.