3 tbsp. butter
1 lg. onion
1 lb. boned skinned chicken
2 tbsp. curry powder
1 1/4 tbsp. flour
4 c. chicken broth
2 med. green peppers
2 med. carrots
2 lg. celery
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 (16 oz.) stewed tomatoes
1/2 c. plain yogurt

In large pot melt butter, add onion, chicken; heat to brown lightly. Cook 3 to 4 minutes. Remove with a slotted spoon. Add curry powder and flour to collected drippings. Stir and cook a minute. Add chicken broth. Stir in green peppers, carrots, celery, sugar, salt, and pepper. Bring to a boil. Reduce heat and simmer covered until vegetables are tender about 20 minutes. Add tomatoes and chicken, heat until hot about 3 minutes. Add yogurt, heat for 3 minutes.

Serves 6-8.