Indian Chicken Curry with Fruit from the Lion House International Recipes Cookbook (Emlyn)

3 lbs chicken, cut into serving pieces
Flour
1/2 C. vegetable oil
1/4 C. chopped onion
1 apple, chopped
4 Tbsp. hot curry powder (regular curry may be used, according to taste)
1/2 tsp. garlic salt
1/4 C. peanuts
salt and pepper to taste
1 C. buttermilk (we used coconut milk)
1/2 C. fresh or canned pineapple chunks
1 banana, sliced
3 C. hot cooked rice
cocktail cherries (I don't like these so we don't keep them at our house)
green grapes

Coat chicken pieces with flour and set aside. Heat oil in a large frying pan; add onion and saute until clear. Add apple, reduce heat, and simmer, stirring occasionally, until tender. Stir in curry powder and garlic salt. Simmer for 5 minutes, then add peanuts. Scoop mixture out of pan with a slotted spoon, leaving drippings. Raise heat to medium-high and fry flour-coated chicken pieces for 20 minutes or until browned on all sides. Season with salt and pepper. Add curry mixture and buttermilk; stir to blend. Add pineapple and banana; heat thoroughly and serve over rice. Garnish with cherries and grapes. Serves 6.