Heat half of the oil in the saucepan. Roast chicken in batches until crispy brown. Drain on kitchen roll.
Heat remaining oil in same saucepan. Saute onion and celery until soft. Add curry powder, garlic and flour. Stir until mixture becomes dry and crumbly. Remove from heat.
Gradually pour in clear soup, stir to make a smooth sauce. Return saucepan to heat repeatedly, stirring until sauce bubbles up and thickens. Pour in chicken, gently simmer with lid closed at low temperature for 20 min. Stir from time to time.
Add apple and raisins. Simmer on low heat for another 15 min. until chicken is cooked.
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