Shake chicken pieces, a few at a time, in a plastic bag with flour. Reserve unused flour. Brown chicken in oil over medium-high heat in a large Dutch oven.
Remove chicken from pan and add onions, carrots, celery and apples. Cook until onions become transparent.
Combine curry powder, salt, mace, chili powder, cayenne and reserved flour. Sprinkle over onion mixture. Stir and cook for 2 minutes.
Add browned chicken, coconut, bay leaf, chicken broth, apple juice and water. Mix thoroughly. Simmer, covered, for 1 hour.
Remove chicken from pan. Discard skin. Remove meat from bones and dice or shred into bite-sized pieces.
Return chicken to pot with raisins and rice. Cook, covered, for 1 hour. Remove bay leaf. Serve with sliced almonds sprinkled over the top, if desired.
This soup is better the second day. Add almonds just before serving.