India Chicken Curry

2-3 pounds frying chicken, cut up
3 tablespoons oil
2 cups chopped onion
1 cup chopped celery
2 garlic cloves, crushed
2 cups peeled, diced apples
1 pound canned tomatoes
10 ounces condensed chicken broth
2 tablespoons sugar
1 tablespoon curry powder
1 1/2 teaspoon salt
1 teaspoon ground ginger
dash cayenne pepper
3 tablespoons flour
2 tablespoons of flaked or shredded coconut

Heat oil. Add chicken and brown on all sides. Remove chicken and set aside. Add onion, celery and garlic. Cook and stir on medium high heat for 5 minutes. Stir in apples, tomatoes, broth, sugar, curry powder, salt, ginger and pepper. Add chicken and bring to a boil. Reduce heat to low. Cover and cook about 45 minutes until chicken is tender.

Remove chicken and keep warm. Gradually blend 1/2 cup broth mixture into flour. Pour into remaining mixture. Add coconut. Cook uncovered on high about 5 minutes, stirring occasionally, until sauce thickens. Pour sauce over chicken and serve over rice.