Ingredients

4 servings

　　2 cups basmati rice

　　3 tablespoons vegetable oil (3 times around the pan)

　　4 6-ounce boneless, skinless chicken breast halves, cut into 1/2-inch slices across the width of the breast

　　Coarse salt and coarse black pepper

　　4 garlic cloves, chopped

　　2-inch piece of fresh ginger, peeled and grated

　　2 tablespoons ground coriander (2 palmfuls)

　　1 large yellow onion, chopped

　　1 large green apple, peeled and diced

　　2 tablespoons all-purpose flour

　　2 cups chicken stock or broth

　　2 tablespoons curry paste, mild or hot

　　1/4 cup golden raisins (a generous handful)

　　8 pitted dates or 6 pitted prunes, chopped

　　

Mix-and-Match Toppings

4 scallions, thinly sliced

　　1 cup toasted shredded coconut

　　1/2 cup sliced almonds or Spanish peanuts

　　1 cup prepared mango chutney

　　1/4 cup finely chopped fresh cilantro leaves (a handful)

　　

Step 1

Prepare the rice according to the package directions.

　　

Step 2

Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil. Add the chicken, season with salt and pepper, and lightly brown. Remove the chicken and reserve on a plate. To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and sauté together for 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the chicken stock to the pan and bring to a bubble. Add the curry paste, golden raisins, and dates. Reduce the heat to medium low. Add the chicken pieces back to the pan. Simmer the curry for 8 to 10 minutes.

　　

Step 3

Assemble the toppings in small dishes. Serve the curry in shallow bowls with scoops of basmati rice. Garnish with any or all of the toppings.

　　

Tidbit

Step 4

For a Vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock. Brown the tofu as you would the chicken and follow the same method above.

　　Rachael Ray 365: No Repeats