Stir chicken pieces in melted butter until nicely browned.
Add vegetables and apples and cook, stirring until mixture is golden.
Sprinkle in flour and curry powder.
Stir in broth, a little at a time.
Season with all remaining ingredients.
Bring to a boil, then simmer gently, covered, until chicken is tender, about 45 minutes.
Remove chicken from soup, and when cool, remove meat from bones and skin and chop into small pieces.
Force the soup and vegetables through a strainer.
Heat soup with chicken pieces.
To serve, place a serving of hot steamed rice in each bowl and pour soup around the rice.