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.