CHICKEN CURRY WITH APPLES

1 pound chicken breast, boned cut into bite-sized cubes
1 green pepper, seeded cut into bite-sized strips
2 apples, peeled (if you want) and diced (see note)
3 celery stalks =or= 8 ounces -water chestnuts)
1 cup plain yogurt
1 tablespoon curry powder (mild)
1/4 tablespoon cumin
1 tablespoon ground cloves
oil for stir-frying.

Heat the oil in the wok/skillet and add the chicken. Stir-fry until cooked (about 3-5 minutes, it may be easier if you do it in halves).

Add in green pepper and celery, stir-fry for another few minutes.

Add apples and heat until they are warm.

Stir in the yogurt and the spices. Heat until everything is hot.

Serve over rice with more apples, bananas, raisins, peanuts, grapes, chutney, sesame seeds or whatever else strikes your fancy.

This is a fairly mild, sweet curry.

*NOTE* (sprinkle the apples with a 2 Tbsp. of lemon juice--it will keep them from discoloring)