Onions, carrots and apples are peeled, cleaned and cut into pieces . In a saucepan heat the oil with the butter and fry them in pieces onions until they become like glass. Put them carrots and apples and fry, stirring, about 3 minutes. Sprinkle curry powder, mix well and fry for 1 minute more. Pour broth boil, reduce heat and boil with lid for 20 minutes. Chicken fillets are washed, put goals in the soup and boil for another 25 minutes. Remove the meat, cut into cubes and soup is pureed. Meat back in the soup and everything is seasoned with pepper, lemon juice and salt, if necessary. Serve served with chopped fresh coriander. * If you use chicken legs, they are divided into upper and lower part, and cook from scratch with other products. Then removing the skin, boned, the meat is cut and returns to the soup. * The less broth is used, the more dense soup later.