Dredge chicken in flour until lightly, but completely coated.

In an 8 quart saucepan, over medium heat, cook chicken, a few pieces at a time until well browned on all sides.

Remove when browned completely.

Add onions to the drippings. Cook until tender. (About 10 minutes.)

Blend in curry powder and cook for 1 minute longer.

Return chicken to the pan. Add broth, tomatoes, carrots, apples, salt and pepper. Heat to boiling over high heat.

Reduce to low. Cover and simmer for 20-25 minutes. Skim fat.

Add green beans and cook for 10 minutes.

Add corn and heat through.

Serve over hot rice.