Serves 8

2 cups chicken broth

2 cups orange juice

2 cups pineapple juice

1 10-ounce can coconut milk

1 tablespoon Thai Massaman curry paste

1 teaspoon soy sauce

8 chicken breast halves

3 green bell peppers

1 fresh pineapple

1 large onion

• In a large saucepan over medium heat, bring chicken broth, orange juice, pineapple juice, curry paste, and soy sauce to a boil. Stir until paste is dissolved and let simmer for 3 minutes. Reduce heat slightly and add coconut milk. Simmer for 10 minutes.

• Cut chicken breasts, bell peppers, pineapple, and onions into uniform, bite-sized pieces. Thread ingredients onto skewers, alternating chicken and pineapple with vegetables. Place skewers on a serving platter.

• Pour hot curry mixture into 1 or more fondue pots and place pots over heating sources. Have guests hold skewers in the hot curry broth until chicken is opaque and cooked through. Serve with soy sauce and chutney.

A Cache of Curries

Curry isn't really a spice — it's a type of dish. Known throughout the Middle East, Africa, and Asia, curries are actually stews that may or may not include meats. Curry seasonings — which can be powders or pastes — are handed down from one generation to the next and vary widely in composition. The spice most Americans and Europeans know as curry powder usually contains coriander, cumin, turmeric, cardamom, cloves, cinnamon, mustard, and possibly red pepper.