Indian curry soup with JAZZ™ apples & chicken - JAZZ Apple ZA

Ingredients

• 10 ml (2 tsp) olive or avocado oil
• 4 chicken thighs
• 1 large onion, finely chopped
• 1 clove of garlic, crushed
• 2 celery stalks with leaves, sliced
• 15 ml (1 tbsp) apple cider vinegar or red wine vinegar
• 15 ml (1 tbsp) curry powder
• 5 ml (1 tsp) garam masala
• 1 small chilli, whole
• 1,5 litres (6 cups) chicken or vegetable stock
• 750 ml (3 cups) strong Rooibos tea
• 125 ml (½ cup) uncooked brown lentils
• 125 ml (½ cup) uncooked brown basmati rice
• 15 ml (1 tbsp) soy sauce
• 15 ml (1 tbsp) chopped fresh or 7,5 ml (½ tbsp) dried rosemary
• 2 JAZZ™ apples in the skin, cubed
• lemon juice, salt and freshly ground black pepper to taste
• 175 ml plain double cream yoghurt or sour cream
• fresh Italian parsley or coriander
• 1 red chilli, seeded and sliced