The DH and I still have a temporary kitchen (home renovation.) We've been going along nicely, alternately food from the freezer with restaurant take-out, but now we find fewer locals are selling take-out.

I assume they found that not enough people order food to justify the expense of running the kitchen. That's unfortunate.

So soon the DH and I will have to tackle actual cooking in our makeshift set-up. It won't be too bad. But tonight we will use the last of the cooked chicken to make curry. Here's my recipe:

Thinly slice a ripe pear or apple. Leave the peel on for flavor.

Put a little oil in a big skillet.

Saute minced garlic in it.

Add the sliced fruit and some pieces of chicken - I like thighs, trimmed of fat.

You can go to the trouble of removing the garlic temporarily and browning the chicken first, but I don't bother.

Cover the skillet and cook till the chicken is tender and the fruit has broken down into a smooth sauce.

Just before dining, add curry powder to taste, at least one teaspoon.
As I wrote before, I like the Oriental curry powder with its flowery aromas.

Meanwhile, cook rice with raisins in it and chop up green onion. Serve the chicken over the rice and sprinkle the green onions on top.
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I have found that all the stress of the renovation and covid, etc makes us so tired that when dinnertime comes around, we don't feel like cooking anything. So I will cheat and make the sauce ahead of time. It won't be as good, but needs must.

Today we getting the dust out of the work area. We are sick of breathing it and tracking it around. The DH goes through with a big broom and sweeping compound, and I follow with a shop vac.