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1 (3 to 3 1/2 lb.) fryer, cut up
1/2 c. flour
3 tbsp. oil
2 c. chopped onions
1 1/2 tsp. curry powder
1 (13 3/4 oz.) can chicken broth
1 (8 oz.) can tomatoes, drained and chopped
2 med. apples, peeled, cored, and chopped
1 tsp. salt
1/4 tsp. pepper
1/2 lb. green beans in 2 inch pieces
1 (8 oz.) can whole kernel corn
2 carrots, sliced

Dredge chicken in flour until lightly but completely coated. In 8 quart saucepan or Dutch oven over medium heat, cook chicken a few pieces at a time until well browned on all sides. Remove when brown. Add onions to drippings and cook until tender, about 10 minutes. Blend in curry powder. Cook 1 minute longer. Return chicken to pan; add broth, tomatoes, carrots, apples, salt, and pepper. Heat to boiling over high heat. Reduce to low; cover and simmer 20 to 25 minutes. Skim fat; add beans. Cook 10 minutes. Add corn; heat through. Serves 4 to 6.
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