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In a medium saucepan melt the butter. Saute the onion, carrot, celery, bell pepper and apple until softened, about 5 minutes. Stir inthe flour, curry, nutmeg and clove. Coot, stirring for 1 minute, gradually stir in the broth. Add the tomato and lemon juice; bring to a boil, stirring occasionally
reduce the heat and simmer, covered, stirring occasionally, 30 minutes. Add coconut milk. Add the chicken and salt; heat to serving temperature.
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