I was actually nervous about making Fruited Chicken Curry even though it is a Rachael Ray recipe and that practically assures you of a foolproof meal. I suppose you can chalk it up to old kitchen fears rearing their ugly head, stemming perhaps from the days when I used to refuse to cook with meat (because if I had to handle raw flesh there was no way I could eat it afterwards). Rest assured that any nerves were soon forgotten as I began to cook. Honestly, I think I went into a food trance completely mesmerized by the amazing aromas of curry, ginger, garlic, and onions. The actual recipe that I used can be found in Rachael’s “365: No Repeats” cookbook, but there is a similar Chicken Curry recipe online. The only real differences being the addition of sliced green apple, raisins, and dates (and the deletion of mincemeat).
 Instructions |
 Shopping List |
 Lightly Brown the Chicken |
 Garlic, Ginger, Coriander, Onions & Apples |
 Flour to Thicken |
 Add Stock & Bring to a Bubble |
 Curry Paste, Raisins & Dates |
 Into the Pan They Go |
 Return the Chicken |
 Simmer for 10 Minutes |
 Meanwhile |
 Make Fluffy Rice |
 Gather Toppings |
 Eat Your Curry |
