Im looking for a recipe for an easy but tasty chicken or lamb curry?

Chicken and rice with curry powder
INGREDIENTS:

1 cup long-grain rice
4 boneless chicken breast halves, without skin
4 tablespoons butter
1/4 cup chopped red or green bell pepper, or combination green and red
1 clove garlic, minced
1 cup chopped onion
1/2 cup chopped sliced celery
1 can (14.5 ounces) tomatoes
1/4 cup raisins
3 tablespoons blanched sliced or slivered almonds
1/2 to 3/4 teaspoon curry powder
1/2 teaspoon dried leaf thyme, crumbled
salt and pepper
sliced or slivered almonds for garnish
PREPARATION:

Heat oven to 375°.
Cook rice with water as package directs, just until tender. Wash chicken and pat dry. Heat the butter in a large skillet; brown chicken on both sides; remove to a 2-quart casserole.

Pour off excess butter and add the bell pepper, garlic, onions, celery, tomatoes, raisins, almonds, and seasonings. Simmer the mixture for 10 minutes. Spoon the rice over the chicken then pour the sauce over all. Cover with foil and bake for about 25 minutes, or until chicken is tender. Garnish with almonds, if desired.
Serves 6.

Lamb Curry
INGREDIENTS:

1 1/4 pounds lean boneless lamb, cut in small cubes
1/2 cup chopped onion
1 clove garlic, crushed
2 cups beef broth
2 cups applesauce, unsweetened
1/2 teaspoon salt, or to taste
1 1/4 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon water
PREPARATION:

In a saucepan over medium heat, combine lamb, onion, garlic, beef broth, applesauce, salt, and curry powder. Cover and bring mixture to a boil. Reduce heat to medium-low. Cover and cook for about 1 1/2 hours, or until meat is tender.
Add more beef broth or water if necessary. Combine cornstarch with the 1 tablespoon water; stir until smooth. Stir cornstarch mixture into the lamb mixture and continue cooking until thickened, stirring constantly.
Serves 4.