Some families do a ham for Christmas dinner, some do a roast. My family does curry, and has for over twenty-five years. No one really remembers why or how it got started. I don't claim that this is authentically Indian or anything, but it's quite good.

This is one of those recipes that is very adaptable. The original recipe was for a shrimp curry, but we switched to chicken because of my sister's shellfish allergy. You can also increase or decrease the amount of apple or pear according to your tastes.

Curry powders vary widely in strength. I use Penzey's Sweet Curry, while my mother prefers Spice Islands brand. I find about three tablespoons of the former and two of the latter to be about right. Adjust for your palate.

CHICKEN CURRY

• 1/2 cup sliced almonds
• 2 Tbsp. oil
• 3 boneless, skinless chicken breast halves, cut into 1/2-inch-sized pieces
• 1/4 cup (1/2 stick) unsalted butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 to 3 Tbsp. curry powder
• 1/4 cup flour
• ground ginger and cardamom to taste (about 1/4 tsp. of each)
• 2 apples, chopped
• 1 pear, chopped (Bosc works well)
• two 15-oz. cans chicken broth (preferably low-sodium)
• 2 Tbsp. lime juice
• 2 tsp. lime zest, grated

Spread the almonds on a baking sheet and place under a broiler until they are toasted, stirring occasionally, about 5 minutes. Be careful not to burn them. Set aside.

Heat a large skillet over medium-high to high heat. Add the oil and half the chicken. Separate the pieces and cook, without moving for 60 seconds or so, then flip. Cook until they are cooked all the way through and preferably golden on the outside. Set aside.

Wipe the skillet clean with a paper towl and place over medium-high heat. Melt the butter and add the onion. Cook, stirring occasionally until the onion is softened. Add the garlic, curry, flour, ginger, and cardamom and cook about 30 to 60 seconds or until fragrant. Add the apple and pear pieces and cook about 5 minutes, until they begin to soften. Add the chicken broth slowly, and stir briskly to break up any lumps of flour. Reduce the heat to medium-low and simmer until the sauce is thickened.

Add the chicken and cook about 5 minutes, or until hot. Remove from heat and add the lime juice and zest.

Serve over Saffron Rice and pass the toasted almonds at the table. Mango and Red Onion Chutney is very good alongside this.

Serves 4 to 6.

Source: McCall's Cooking School