1. cut meat into 1 inch cubes and coat pieces in flour.

2. Heat oil in large skillet, cook meat until well browned removing from pan as they brown adding more oil as neccesary.

3. Into the drippings in the skillet add the onions, garlic, and ginger, saute for five minutes or until tender, stir in the rest of the spices.

4. pour meat and onion mixture into a crock-pot add yogurt and chicken broth, cook on high for 2 hours or on low for at least 4 hours.

5. 30 minutes before serving pour in tomato juice and heat through on high.

6. Serve with rice and condiments in seperate bowls to be sprinkled over the top of peoples plates as they perfer; chutney, raisins, tomato wedges, salted almonds or peanuts, chopped parsley, pineapple chunks or crushed, banana slices, fried onions, bacon bits, currant jelly, hard cooked eggs, pickles, flaked coconut, sliced avocado, finely shredded orange peel.

the more curry, garlic, and/or ginger the spicier the curry will be. Remeber that curry gets spicier the longer it cooks. Best bet is to start off light and check it every 30 minutes add a little spice at a time letting it cook between each addition.