Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne. Sprinkler with reserved flour., stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
Stir in cram and season with salt and pepper to taste. Heating gently over low heat. Do not boil.