One of my favorite recipes is for curry (I make huge amounts so we can freeze some for a few more meals). I start with lots of chopped yellow onions (four or five of the largest I can find) which I sautee in a cube of butter. I add several tablespoons each of chopped garlic and ginger (I buy these in small bottles (4 oz?). I also add several tablespoons of curry powder (I used to make it from scratch), a tablespoon of cinnamon, and a couple teaspoons of salt, plus a teaspoon or so of cayenne pepper and then grind black pepper over it. Then I brown three or four pounds of boneless, skinless chicken breasts cut into bite-sized pieces, add these to the onions and spices, add a couple of cups of water, and let cook on low heat for an hour or so. Then I add a half pound or so of baby carrots, a pound of red potatoes cut into 8ths, skins and all, a pound of apples cored and cut up like the potatoes, and another cup of water. Another half hour of cooking and I add a cup of plain non-fat yogurt and about half a cup of flour shaken in a bottle with a cup of water. I leave on low heat until the rice is cooked (I use Japanese style rice, rinsed, two cups of rice brought to a boil in three cups of water, then reduced to low heat for 16 minutes. Japanese rice is sticky--my wife is Japanese so that's the way we eat it.

We serve it with shoga (pickled ginger), kimchee (spicy Korean pickled nappa cabbage), Major Grey chutney, and if I'm really ambitious, white raisins, chopped walnuts, and shredded coconut, all in small bowls or a divided serving platter. I usually make a green salad, but sometimes my wife makes a yogurt and cucumber salad (w/salt and garlic).

We just finished off the last batch I cooked, so I've got to get back at it.

--seed