You can ask Sam additional questions by going to his web site, www.samcooks.com.

2. Meanwhile, put a 12-inch sauté pan or Dutch oven over high heat. Cut the chicken into 1-inch cubes. Add the oil to the pan. Season the chicken with salt and add to the pan. Cook for 3 minutes, stirring once or twice to brown evenly.

3. While the chicken cooks, peel the sweet potato and cut into 1/2-inch cubes. Remove the chicken to a platter. Add the sweet potato to the pan and stir. peel and chop the onion. Trim the celery and cut crosswise into crescents, about 1/4 to 1/2 inch wide. Add the onion and celery to the pan. Stir and cook for 1 minute.

4. Add the curry powder, cayenne, and flour to the pan. Stir well and cook for 1 minute. Add the chicken broth. Stir well, cover, and bring to a boil over high heat. Meanwhile, core and cut the apple into 1-inch cubes. Do not peel.

5. Add the chicken, apple and evaporated milk to the pan. Stir well, cover and bring to a boil again. Uncover and cook for about 3 minutes, until slightly thickened, stirring periodically. As the curried chicken cooks, chop cilantro. Serve the curry over rice sprinkled with cilantro.