Chicken Curry

Dice chicken and cook in large skillet in ½ T butter. Dice cored apples (peeled or unpeeled). To skillet, add 4 c water, curry powder, salt, pepper, onion powder, and apples.

Cook rice. Broil coconut in ½ T butter and almonds in ½ T butter in separate pans in the oven, watching carefully to be sure they don’t burn.

Ladle cooked rice onto each plate and top with chicken curry. Top with coconut, almonds, and raisins.

(I’ve made a vegetarian version by replacing the chicken with cauliflower and Jessica was quite happy.)