Curried Chicken Salad

I am learning to enjoy curry, or at least the Americanized version of curry.  This salad was inspired by a salad at my favorite deli. The sweet apples and plump raisins compliment the funky bite of the curry.

Servings: 4-6

Time:  Prep: 10 minutes; Cooking:  7 minutes; Refrigerate: 2 hours
Hardware:  Measuring spoons and cups, a cutting board and knives, a small sauce pan, a mixing spoon, a storage container

Ingredients:

• 1 tablespoon butter
• ¼ cup chopped onions
• 2 cloves garlic
• 2 tablespoons golden raisins
• ¼ teaspoon salt
• ½ tsp grated ginger
• 2 tablespoons yellow curry powder (I use Sharwood)
• 1 teaspoon sugar
• 2/3 cups cream
• 1 granny smith apple
• 1-lb cooked cubed chicken
• Fresh cracked pepper

1. Chop the onion and garlic, the smaller the better.
2. Melt the butter over medium heat and add the onions, garlic, raisins, salt, and ginger.  Adjust the heat until the onions are bubbling, but not browning.  Cook for 5 minutes or until the onions are translucent. 
3. Add the sugar, curry powder, and cream.  Turn the heat up and bring the curry to a boil, stirring constantly.  Remove from the heat and allow to cool. The curry should thicken as it cools.
4. While the curry is cooling wash the apple and roughly chop.
5. Stir the apple, curry, chicken, and a few grinds of fresh black pepper together and refrigerate for at least 2 hours before serving.

This salad is good served with crackers.  It also makes great sandwiches served on a soft bread or in a pita pocket.