2 (2 1/2 to 3 lb.) broiler-fryers, cut up
salt and pepper
flour (for light dredging)
1/4 c. cooking oil
1/2 c. onions, chopped
2 tbsp. curry powder
3 medium sized apples, peeled and chopped into small pieces
3/4 c. tomato juice plus 1/4 c. water
1/4 c. raisins
1/2 tsp. salt
3/4 c. sugar
1 can condensed cream of celery soup

Rinse chickens with water and dry. Sprinkle with salt, pepper and enough flour to stick lightly. In large skillet or electric frying pan, brown half the chicken at a time in hot oil. Remove from skillet. Add onions and curry to oil left in skillet and cook only until tender, not brown. Add chopped apples, tomato juice plus water, raisins, 1/2 teaspoon salt, sugar and soup. Return chicken to skillet. Cook, covered, on low heat for about 40 minutes or until chicken is tender. Remove chicken to serving platter. Serve sauce left in pan over chicken and rice.

Serves 8. May be served with condiments such as chopped peanuts, coconut, crumbled cooked bacon, sieved hard-cooked egg, finely chopped onion or chives.