Dave Lieberman’s Thai Chicken Curry is absolutely delicious.  I’m now officially in love with coconut milk and I can’t wait to use it in something else.  Chris and I devoured the entire dish, which was intended to be four servings, but since this was done slightly pre New Year’s Resolutions time I’m not inclined to feel all that guilty about it.   Suffice to say, you’re going to love this recipe.  I can’t find a link to it anywhere online so you’re just going to have to go out and purchase this adorable cookbook full of Dave eye candy, and of course a large array of unpretentious and tasty recipes.  …or you could just sit in a quiet corner at Borders and covertly write it down.   Either way, you win.

PS:  Tivo Alert!  New Ellie Krieger Episodes air this Saturday at 1:00 PM.  Ellie is so my favorite.

A Marinade of Sorts	Cook
Give it a Rest	Peppers, Onions, & Garlic
Lots of Spice - My Idea of a Good Time	Reduce the Coconut Milk & Broth
Mmm…Snow Peas	Have a Heaping Helping

Curry and I are becoming quite the “BFF’s.”  I suppose it was inevitable, what with my new found love for all things spicy.   This Chicken Curry Pot Pie came out of the oven warm, hearty, and creamy.  The veggies stayed crisp and the puff pastry melts in your mouth.  Oh boy do I love pastry dough!  I did have a little problem trying to figure out how to layer the pastry on top of the chicken filling.  Finally, I decided to keep it simple and just folded the entire sheet and placed it on top.   Next time, especially if I have company over,  I’ll probably try to be a little more artful in my presentation.

Unthaw	Toss & Roast
Sweat	Heat Broth & Milk
Add Flour & Curry	Cook for 1-2 Minutes
Wisk; Cook Until Bubbly	Mix Chicken & Veggies
Pour Into Baking Dish	Top

Bake	Grab Your Fork!

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