Chicken and Mulligatawny Soup

I just put this recipe in my new bigger and improved crock pot... I will let you know how it goes.  Recipe based one from Epicurious.

3 chicken breasts (half breasts), cubed to bite sized

1/2 bag frozen onions and peppers

1 cup lentils of choice

1 bag frozen mixture of carrots, celery, and onions

2 heaping tbsp garlic, minced

1 fat inch of ginger, diced or minced

1-2 tbsp garam masala

1/2 - 1 tsp cayenne pepper

1 tsp turmeric

1-2 tsp salt

1/2 tsp cardamom powder (optional)

1/2 tsp coriander powder (optional)

1 apple, diced

6 cups chicken stock

2 bay leaves

1 can coconut milk

1/2 bunch of cilantro, chopped

1. Add all ingredients starting with the chicken and ending with the coriander powder to the crock pot.  I added them in the order I listed them so the chicken was closest the heat the bottom and other ingredients closer to the top.  I lightly mixed the ingredients while still trying to keep them separated in layers.  I then added the apples last so they remained on top.

2. Add stock and bay leaves.  Cook on high 4-6 hours or low 8-10 hours.  

3.  Add coconut milk and cilantro.  Adjust salt and pepper to taste and cook another 30-60 minutes or so.

4. Serve and enjoy.