Serves: 0
Total Calories: 4,127
Heat chicken broth in saucepan blend in curry powder and simmer over low heat 35 to 40 minutes. Combine cornstarch with cold water and slowly stir into warm broth cook and stir until thickened. Add raisins and heat through.
To serve: On bed of ice or crisp salad greens arrange chilled fresh fruits such as pineapple chunks, melon balls, banana slices, wedges of apple, halved plums or apricots (dip bananas and apples in lemon juice before arranging on ice to avoid darkening). Spear a piece of fruit with wooden pick dip into the warm Curry Dip (keep warm in chafing dish over hot water) then into the flaked coconut or toasted almonds.
This Fresh Fruit With Curry Dip recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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