Rachael Ray’s Fruited Chicken Curry

October 28, 2006 · 3 comments · Print This Post

in Dinner, Poultry

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).

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Instructions
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Shopping List
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Lightly Brown the Chicken
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Garlic, Ginger, Coriander, Onions & Apples
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Flour to Thicken
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Add Stock & Bring to a Bubble
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Curry Paste, Raisins & Dates
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Into the Pan They Go
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Return the Chicken
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Simmer for 10 Minutes
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Meanwhile
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Make Fluffy Rice
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Gather Toppings
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Eat Your Curry

{ 2 comments… read them below or add one }

1 Hänni October 28, 2006 at 4:41 pm

that looks *fantastic.*

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2 Madeline November 2, 2006 at 8:29 pm

One of my all-time favorite Rachael Ray recipes. We sound so much alike – I will look at the recipe and think: “Can I really do this?” She’s got a whole bunch of great recipes with curry – I made the Curried Carrot Soup on Halloween and loved it. Now I’m going to have to make this one again!

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