Trincomalee Chicken Curry from Ceylon

2 cups cooked diced chicken
2 medium onions
4 t curry powder
2 T butter
2 T flour
1 tart apple
1 large tomato
Salt to taste
1 c chicken broth

Cook the chicken in the butter with the onions, thinly sliced, and the curry powder. When nicely browned add the flour, the apple and tomato, peeled and diced, the stock and salt to taste. Simmer until the apple is tender, and serve with rice. Serves four.