Mulligatawny Stew Over Rice

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1 tablespoon olive oil

1 cup chopped onion

2 medium carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

2 teaspoons peeled and minced fresh ginger

1 pound cooked, cubed chicken

1 tablespoon curry powder

3 1/2 cups (two 14.5-ounce cans) reduced-sodium chicken broth

1 14-ounce can unsweetened coconut milk

1/4 cup chopped fresh cilantro

Salt and freshly ground black pepper to taste

2 cups instant rice, cooked