1 lb 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 oz Water chestnuts)

1 c Plain yogurt

1 tb Curry powder (mild)

1/4 tb Cumin

1 tb Ground cloves

Oil, for stir frying. *NOTE* (sprinkle the apples with a 2 Tbsp of lemon juice...it will keep them from discoloring) 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, rasins, peanuts, grapes, chutney, sesame seeds or whatever else strikes your fancy. This is a fairly mild, sweet curry.