Instructions: This first one is from Good Houskeeping.

1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot vegetable oil, brown chicken in batches, removing pieces to bowl as they brown.

2. Preheat oven to 350 degrees F. In same Dutch oven over medium-high heat in 1 teaspoon hot vegetable oil, cook onions, apple, green pepper, garlic, and ginger 2 minutes, stirring frequently. Reduce heat to medium; cover and cook 5 minutes.

3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their puree, chicken broth, raisins, salt, and chicken pieces; over high heat, heat to boiling; boil 1 minute.

4. Cover Dutch oven and bake 1 hour or until juices run clear when chicken is pierced with tip of knife. Serve with hot cooked rice if you like.

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