Prepare vegetables. Peel if needed and slice small. Peel, remove the apple core and cut small. Also, keep your cut chicken breast ready and all the other ingredients.
Heat up a large soup pot with oil and sauté your onion, green chili pepper, celery and carrot.
Continue to add in the potato and stir-fry for a minute.
Reduce the heat and add in the ginger garlic paste (or finely chopped ginger and garlic) and the curry powder. Mix it all in.
Add in the cut chicken and stir cook over high heat for a minute.
Now you can throw in the turmeric, cumin, coriander powder and stir fry again.
Continue to pour in the tomato puree, salt, and pepper and stir fry the whole content.
Pour in the water and chicken stock and mix well.
Add the apple to the soup with the bay leave, lentils and rice.
Mix the whole content well and cook for about 30 minutes over medium heat until the soup thickens and all the ingredients are cooked through.
Serve hot with some yogurt and chopped cilantro as a garnish.
Notes
You can use Ginger and Garlic Paste or freshly grated or chopped Ginger (⅓) and Garlic (⅔).
This recipe was first posted in 2016. I changed it up a bit over the years. Increased the quantity of water and I increased the cooking time so that the flavors have more time to develop.