In large saucepan, heat oil and brown chicken on outside, inside will be cooked later. Remove chicken and set aside.
Add onion, carrots and celery. Sauté until tender, 3 minutes.
Add garlic, turmeric, curry powder and pepper, cook 1 minute.
Add flour, cook 1 minute stirring constantly.
Add chicken broth and loosen any brown bits on bottom of pan. Add lemon juice and hot pepper flakes. Bring to boil then reduce heat and simmer for 15 minutes.
Add chicken, rice, apple and coconut milk. Simmer for 20 –30 minutes until rice is tender.
Remove chicken and shred with two forks. Return to pot.
Taste and adjust seasoning. Remove from heat, add parsley and enjoy.
Notes
* Great with leftover or rotisserie chicken! Use 2-3 cups chopped or shredded cooked chicken and add towards the end of cooking just to reheat. An average rotisserie chicken will provide about 2-3 cups of chopped chicken. For dehydrating: Omit the oil and use canned chicken or ground chicken for better rehydrating. Use water in pan to steam onions and veggies. Use low fat stock. Replace coconut oil with water. Place individual serving sizes on a dehydrating tray and dry at 135°F/57°C for 4-6 hours until dry and crumbly. Add 1 Tbsp coconut milk powder per serving when packaging.