Hot and cool, tart and sweet, soft and firm - this curried dish is a study in contrasts, the kind of contrasts in food that cooks strive to achieve.

Grapes are recommended to serve with the curry, but certain seasonal fruits are also good choices. When peaches and nectarines are back in season, be sure to try them.Turmeric adds color to the rice without any additional flavor. It performs a function similar to saffron, but at a greatly reduced price.

GAME PLAN

- Cook rice.

- Follow directions for chicken recipe.

NUTRITIONAL ANALYSIS

Per serving: 715 calories; 11 grams fat; 100 milligrams cholesterol; 250 milligrams sodium; 50 grams protein; 105 grams carbohydrate

FROM YOUR PANTRY

Minced garlic in oil

Canola or corn oil

Curry powder

Hot red pepper flakes

Chicken stock or broth

Cornstarch

Lemon

Non-fat yogurt

Whole black pepper

Long grain rice

Turmeric

SHOPPING LIST

5 ounces whole onion or 4 ounces sliced or chopped (ready-cut) (11/4 cups)

12 ounces skinned and boned chicken breasts

8 ounces ripe regular tomato or plum tomatoes

1 ripe, medium banana

1 cup seedless grapes

Jar chutney

1990 by Foxcraft, Ltd.

Excerpted from "20-Minute Menus," by

Marian Burros (Reprinted by permission

of Simon and Schuster; distributed by

Special Features/Syndication Sales)

Curried Chicken

5 ounces whole onion or 4 ounces sliced or chopped (ready-cut) (11/4 cups)

1/2 teaspoon minced garlic in oil

1 tablespoon canola or corn oil

11/2 teaspoons curry powder

1/8 to 1/4 teaspoon hot red pepper flakes

12 ounces skinned and boned chicken breasts

8 ounces ripe regular tomato or plum tomatoes

1 ripe, medium banana

1/2 cup chicken stock or broth

1 tablespoon cornstarch

1 tablespoon lemon juice

1/2 cup plain non-fat yogurt

Freshly ground black pepper to taste

1 cup seedless grapes

1/4 cup chutney Chop whole or sliced onion. Saute onion and garlic in hot oil in non-stick pan until onion begins to soften and brown.

Stir in curry and hot pepper flakes. Set onion mixture to the side. Add the chicken and brown on both sides.

Chop tomato into large chunks; cut the banana into small chunks. Stir into chicken.

Stir a little stock into the cornstarch and then return cornstarch mixture to stock and mix together along with lemon juice and yogurt. Stir into chicken and season with pepper.

Cook just until mixture thickens. Serve with rice, chutney and grapes. Serves two.

Yellow Rice

1/2 cup rice

1 cup water

Few shakes turmeric Combine ingredients in heavy-bottomed pot and bring to boil.

Reduce heat to simmer; cover and cook a total of 17 minutes. Serves two.