In a large stock pot heat olive oil over medium high heat.
Add onion, garlic, celery, and carrots, cook until soft.
Add apples, curry, and ginger, cooking until apples soften.
Add chicken stock and rice, heat to a boil.
Reduce heat to low and simmer for about 10 minutes.
Add in cooked chicken and cook for another 5 minutes.
Slowly stir in coconut milk, heat for an additional 5-10 minutes.