Chicken and Apricot Curry
Set the table and make the fruity yogurt curry sauce while the rice is cooking. Your dinner will be ready in 20 minutes.

2/3 cup long grain rice 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon baba's meat curry powder 1 tablespoon margarine or butter 8 ounces skinless, boneless chicken breasts, cut into bite-size pieces 1/4 cup apricot preserves 1 medium apple, cored and cut into bite-size pieces 1/4 cup raisins 1/3 cup water 1/4 teaspoon salt 1 1/2 cup plain low-fat yogurt 2 tablespoon cornstarch

1. Cook rice according to package directions, except omit salt and butter. Cover; keep warm. Meanwhile, in a large nonstick skillet cook onion, garlic, and curry in margarine for 1 minute. Push onion mixture to side of skillet. Cook chicken in skillet over medium heat for 3 to 5 minutes or until no longer pink. Stir together chicken and onion mixture.

2. Snip any large pieces in preserves. Stir preserves, apple, raisins, water, and salt into the chicken mixture. Stir together yogurt and cornstarch. Stir into chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over rice. Makes 4 servings.