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1
In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and season with salt, and transfer the chicken with a slotted spoon to a plate.
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2
Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened.
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3
Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes.
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4
Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute.
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5
Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes.
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6
Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender.
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7
Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper.
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8
Pour the sauce over the chicken and top it with the parsley.
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9
Serve the curry with the rice and the chutney.
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10
To make steamed rice: In a large saucepan bring 5 quarts water to a boil with the salt.
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11
Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes.
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12
Drain the rice in a large colander and rinse it.
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13
Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
