Instructions: In a large soup pot, brown the chicken, apples and vegetables in butter over high heat. Add the flour, curry powder, cloves, mace, parsley and sugar if desired. Cover with the cold water and stir to blend. Bring to a boil, reduce heat, and cook slowly, covered, until chicken is tender, 45 minutes to 1 hour.

Remove the chicken from the bones and cut the meat into small pieces. Strain soup and rub vegetables through a sieve. Add cut-up chicken to strained soup. Season with salt and pepper, and serve hot with boiled rice.

This recipe yields 10 to 12 servings.

Comments: "The New Settlement Cookbook," edited by Charles Pierce and published by Simon & Schuster, is the source for this recipe. The soups name comes from the Tamil people of southern India and means "pepper water".

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