This tasty soup, which literally translates to "pepper water," was introduced to Europeans by English soldiers stationed in India. In a large saucepan, heat 4 cups of chicken broth and 2 cups of cooked chicken cut into cubes over medium to medium-high heat until simmering. Add a half-cup each of diced onion and diced carrot, a teaspoon each of salt and black pepper, two minced garlic cloves (or a quarter-teaspoon of garlic powder), a quarter-teaspoon of ground cloves, and 2 tablespoons of curry powder. Bring back to a simmer, then add a cup of cream or half-and-half and a peeled Granny Smith apple cut into small pieces. Simmer another five to 10 minutes, stirring occasionally, then remove from heat and let stand for five minutes. If the soup is too spicy, add up to a tablespoon of sugar (remember the cooking rule "sweet beats heat"). If it's too mild, add more black pepper or curry powder.