Curry plays an important part in the flavor of many dishes in Southeast Asia.
Combine flour, curry powder, salt, and pepper; dredge beef or chicken lightly in flour mixture, if desired. If flour is not used, add curry powder, salt, and pepper with other ingredients. In a large heavy skillet or sauté pan, brown beef or chicken pieces evenly on all sides in hot oil over moderate heat. Add garlic, onion, and celery; cook, stirring frequently, until onion is tender. Sprinkle remaining flour mixture over beef or chicken mixture, stirring well. Add beef or chicken broth, raisins, and brown sugar. Reduce heat slightly and simmer, cover ajar, over low to moderate heat until beef or chicken pieces are very tender, about 1½ hours for beef and 1 hour for chicken. About 30 minutes before end of cooking time, add apple pieces. Adjust seasoning to taste. Garnish with sprigs of cilantro. Serve with hot cooked seasoned rice and one or more curry condiments.
Note: Cook long-grain rice according to package directions. May add minced parsley (no stems) or finely snipped fresh cilantro leaves to cooked rice, tossing lightly to mix.
Variation: Add about ¼ to ½ cup finely snipped fresh cilantro leaves to curry mixture a few minutes before end of cooking time. .