Chicken Curry

• 1 medium fryer
• 1 green pepper, chopped
• 2 large onions, chopped
• 2 cloves garlic, chopped
• 2 Tbsp. ground allspice
• 1 Tbsp. ground ginger
• 3 Tbsp. curry powder
• 3 tsp. turmeric powder
• 2 large tomatoes
• 2 c. beef broth
• 1/2 c. chopped, tart apples
• 1 c. green peas
• salt and pepper to taste

1. Cut up chicken as for stewing.
2. Rub spices into chicken well with hands.
3. Saute onions, green pepper and garlic.
4. Place in deep pan.
5. Add chicken, tomatoes and 1/2 cup broth; cook over low heat for 20 minutes.
6. Add remaining broth and continue to cook.
7. When chicken is about half done, add the apples to thicken the gravy. Peas may be added at the very last so that they retain their color.
8. Serve with rice.
9. Serves 4 to 6.

fryer, green pepper, onions, garlic, ground allspice, ground ginger, curry powder, turmeric powder, tomatoes, beef broth, tart apples, green peas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384358 (may not work)