For something a little different, peel 3-4 sweet potatoes, cut into bite size chunks & add to the recipe.

2 BONELESS, SKINNED CHICKEN BREASTS, CUT INTO BITE SIZE PIECES
1 TEASPOON OLIVE OIL
1 LARGE ONION, CHOPPED
1 GREEN APPLE, PEELED & CHOPPED
1 TEASPOON GARLIC, MINCED
1/2 CUP DRIED RAISINS OR CRANBERRIES
1 TIN PORK & BEANS (NO NEED TO DRAIN)
2 TEASPOONS CURRY POWDER (1 TO DREDGE THE CHICKEN IN & 1 FOR THE POT)
1 TABLESPOON CURRY PASTE (MORE OR LESS; TO YOUR LIKING)
1 TIN COCONUT MILK
3-4 SLICES PITA BREAD
2 CUPS COOKED RICE

2 BONELESS, SKINNED CHICKEN BREASTS, CUT INTO BITE SIZE PIECES 1 TEASPOON OLIVE OIL 1 LARGE ONION, CHOPPED 1 GREEN APPLE, PEELED & CHOPPED 1 TEASPOON GARLIC, MINCED 1/2 CUP DRIED RAISINS OR CRANBERRIES 1 TIN PORK & BEANS (NO NEED TO DRAIN) 2 TEASPOONS CURRY POWDER (1 TO DREDGE THE CHICKEN IN & 1 FOR THE POT) 1 TABLESPOON CURRY PASTE (MORE OR LESS; TO YOUR LIKING) 1 TIN COCONUT MILK 3 -4 SLICES PITA BREAD 2 CUP S COOKED RICE

~~ CUT UP THE CHICKEN & DREDGE IN 1 TSPN CURRY POWDER
~~ ADD OIL TO LARGE SKILLET & TURN UP HEAT TO MED-HIGH
~~ COOK CHICKEN UNTIL NO LONGER PINK
~~ CHOP UP ONION & APPLE; ADD TO CHICKEN; COOK & STIR
~~ ADD THE GARLIC, RAISINS OR CRANBERRIES, BEANS, COCONUT MILK
~~ ADD THE REMAINING CURRY POWDER & PASTE (TO YOUR LIKING)

CONSTANTLY COOK & STIR FOR ABOUT 30 MINUTES OR WHILE MAKING YOUR WHITE RICE.

SERVE OVER COOKED RICE WITH PITA BREAD & YOUR FAVORITE CHUTNEY.