Reprinted with permission of publisher; from the author: We do have a taste for a little sweetness with our meat in Ireland and that extends even to curried chicken. This version has a little soft fruit in it. I like peaches, but you could use plums, apricots, pineapple pieces, or a few chunks of ripe pear. If you prefer, skip the fruit. But we do like a mild curry: we don’t go in for the blistering hot vindaloo curries that are so loved in the UK. Still, curry is a dish that regularly pops up on supper tables because it’s warm, and comforting, and quick. This recipe starts with raw chicken, but if you pull the meat off a rotisserie chicken and cut it into bite-size pieces, you can skip cooking the chicken and just add the meat to the finished sauce in step 3 to heat through. Serve over rice. My (Laura’s) notes are in itallics in the recipe itself.