Add chicken and cook until meat is opaque. Add tomatoes, apples, rice (or lentils), water, orange juice, salt, and curry powder.

Bring to a boil and simmer for 1 hour, 10 minutes.

Comments:
* The last time I made it, I used 2 quarts of canned low-salt chicken broth instead of water. It was much richer tasting.

If you like your food extra spicy, add an additional 1 tablespoon of curry powder and ½ tsp cayenne pepper 5 to 10 minutes before serving.*

From Davegerbil- WHOLE-WHEAT OATMEAL RAISIN BREAD

2 pkgs dry yeast
½c warm water
½ tsp honey
1 c oats
1 c dark raisins
1 c golden raisins
¾ c molasses
2 tsp salt
2 TBSP shortening
2¾ c boiling water
3 c high gluten bread flour
4 c whole-wheat flour

1. Dissolve honey in warm water and add yeast packets. Set aside

2. Combine oats, raisins, molasses, salt, and shortening in large bowl. Pour boiling water over mixture and stir. Let stand until lukewarm.

3. Stir bread flour into mixture and then add yeast solution. Add about two cups of whole wheat flour – enough to make a stiff dough.

4. Spread remaining two cups of whole-wheat flour over working surface and turn out dough. Work dough thoroughly to take up remaining flour. Knead until satiny and will not stick to hands. Do not be afraid to add more flour if necessary.

5. Roll kneaded dough into a ball and place into greased bowl, turning once to grease entire surface. Cover and let rise in warm place until doubled – about 1 hour.

6. Turn out, punch down, cut in half, and let rest 10 minutes.

7. Form dough into loaves and place in two greased and oat-lined loaf pans. Cover and let rise until doubled – about 45 minutes.

8. Bake in 350°oven for about 1 hour. Remove from oven and butter tops. Turn out and cool upright on cooling racks.

5 Carrots, trimmed, peeled and coarsely grated
¼ tsp Salt
2 TBSP Vegetable Oil
1 TBSP whole Black Mustard Seeds
2 tsp lemon juice

In a bowl, toss the grated carrots with the salt. Heat the oil in a very small pan over a medium flame. When very hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds),
pour the contents of the pan  oil and seeds, over the carrots. Add the lemon juice and toss. Yo0u may serve this salad at room temperature or cold.

Another One From DaveGerbil - Chicken Curry

2 lbs boneless chicken breast
2 large softball size yellow onions
1 green bell pepper
1 golden bell pepper
1 red bell pepper
5 small cans of tomato sauce
1 tsp of honey
olive oil
curry powder

Slice the onions and start sautéing the slices in olive oil in an electric skillet, set to around 325°. While the onions are cooking, quarter and slice the peppers into little strips. Turn over the onion slices. When the onions begin to soften and the slices show signs of coming apart, shove them to one side of the skillet and add the peppers to the empty space. Add more olive oil, reduce heat to around 250°, and cover. After about 10 minutes, stir the whole mess together and re-cover.

While the onion/pepper mix is simmering, cut the chicken into small bits [postage stamp size].

After the onions and peppers are all mixed and soft, pour 4 cans of tomato sauce over them, stir in completely, and add 1 tsp of curry. Cover and simmer some more.

Boil the chicken in a pot at a rolling boil for 10 minutes to remove the fat, rinse. Add the chicken to the skillet, pour the 5th can of tomato sauce in, and add another tsp of curry. Mix thoroughly and cover. Simmer about 10 minutes.

Uncover and taste. If more curry is needed, add and simmer another 2 minutes, stirring frequently.

At the very end, add the honey to cut the tartness of the tomato sauce.

Serve with rice or couscous. Feel free to modify this any way you want.

Sometimes I add green peas for color. The true Indian recipe calls for fresh coriander garnish, but I don't care for it, so I don't use it.

From SAC47 who got this one from  Colleen Kerns - Chicken Curry
  "This is a very old family recipe. Its everybody's favorite. Curry should be cooked slowly for a long time to get the best flavor. I often cook it the day before for even better flavor. Serve over rice."

Ingredients

1 (3 pound) whole chicken, skin removed and cut into pieces
3 onions, chopped
1 tsp ground cinnamon
1 bay leaf
2 cloves crushed garlic
¼ tsp ground ginger
1 tsp paprika
3 TBSP curry powder
½ tsp white sugar
½ lemon, juiced
½ tsp cayenne pepper
1 tablespoon tomato paste
1 pinch salt
¼ cup olive oil
water to cover

Directions  

Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste

Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.

Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes. Makes 4 to 6 servings

From MsLicky - Easy Paella

½ lb sweet Italian sausage
3 TBSP olive or salad oil
8 chicken breast filets, cut into strips or pieces
1 16 oz can stewed tomatoes
¾ c long grain rice
1 medium green pepper cut into strips
1 small onion, sliced
1 glove garlic, very finally chopped
½ tsp salt
¼ tsp ground red pepper
½ c frozen green peas

Remove sausage from casing. In 12" skillet over medium high heat, in hot oil cook sausage and chicken until browned, stirring sausage frequently to break into small pieces. Spoon off all drippings except for 1 tablespoon.

To skillet add the stewed tomatoes with their liquid, rice, green pepper strips, onion slices, chopped garlic, salt ground red pepper and 1c of water. Over high heat, heat ingredients to boiling. Reduce heat to low cover and simmer , stirring occasionally; until chicken and rice are tender and until water is absorbed. About 20 minutes

Gently stir in frozen peas. Heat mixture thoroughly, stirring occasionally. Makes approx six servings.

Ingredients

• 3 TBSP olive oil
• 1½ TBSP red wine vinegar
• 1 lime, juiced
• 1 tsp chili powder
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika
• 1 pinch cayenne pepper, or to taste
• salt to taste
• freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1½ inch pieces

Directions

In a large bowl combine the olive oil, vinegar, lime juice. Measure in the chili powder, paprika, onion powder, garlic powder, cayenne, salt and pepper. Whisk until the oil and vinegar are emulsified.

Add chicken cubes to the bowl. Cover and place in refrigerator for a few hours. 

Thread chicken on to skewers. Grill the chicken over medium high heat for about 10 minutes or until the juices run clear. Makes 4 servings

Another one from MsLicky - Florence Sullivan’s Irish Soda Bread

4 c flour
1 tsp salt
¼ c sugar
1 tsp baking powder
¼ c butter
2 c raisins
2 TBSP caraway seeds (to taste)
1½ c buttermilk
1 egg
1 tsp soda

Sift into a large bowl flour, sugar, salt and baking powder

Stir in the caraway seeds

Cut in butter until mixture resembles coarse corn meal

Stir in raisins

Combine the milk, egg and soda and then stir this mixture into the flour mixture until it is just mixed

Pour into a lightly greased 8" round Pyrex dish. Mixture should be round at the top. Cut a Cross ( + ) approximately ½ to ¼ inch deep into the top. Bake for one hour at 375°

1/3 c margarine or butter
1/3 c flour
1/3 c chopped onion
½ tsp salt
¼ tsp pepper
1¾ c turkey/chicken broth (I use chicken)
2/3 c milk
2 c cut up cooked turkey (I use more of course)
1 pkg mixed vegetables

Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in turkey and mixed vegetables.

Pour mixture into your favorite pie crust shell make sure you have a top cover for the pie. Flute edges, cut slits into center to allow the steam to escape. Cook uncovered in a 425° oven until crust is a golden brown, about 30-35 minutes

This is an old recipe, to which is added some lemon to make it milder. This makes one pie.

Mix:

2cs diced raw rhubarb (about ¼")
1c sugar
¼ tsp salt
1 tsp vanilla
1 tsp lemon or lime juice
4 TBSP flour

In separate bowl beat three eggs until light, add to other ingredients and pour into pie shell. Sprinkle with ¼c sugar. Bake at 450° for 10 minutes, then 325° for 30 minutes, or until filling is set.

Crust:

½ stick butter (¼c)
1 c flour
1/8 tsp baking powder
1 tsp sugar
¼ tsp salt
Enough cold water to form a ball (about 1/3c) Roll out on floured surface.

Double the recipe to make bars in a 9 x 13" pan.

20 saltine crackers
1c brown sugar
1c butter
1c crushed pecans
1 12 oz bag chocolate chips

Preheat oven to 325°. Line a cookie sheet with aluminum foil (big enough to spread out 20 crackers, 4 across x 5 down). Boil butter and brown sugar together for 3 minutes, stirring constantly. Pour over crackers. Put pan into oven for 5 minutes. Crackers will float to the top. Remove from oven and sprinkle chocolate chips evenly over top. Put back in oven until chips soften (about 2-3 minutes). Remove pan from oven and spread chocolate evenly over crackers. Sprinkle with chopped nuts and pat in lightly. Cool and cut into small bars (can place in freezer for 5-8 minutes to "harden" the chocolate and then cut into bars).