Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!spool.mu.edu!howland.erols.net!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!cpk-news-hub1.bbnplanet.com!mindspring!realtime.net!bga.com!nobody From: Strawberry Girl Newsgroups: rec.food.recipes Subject: Chicken Curry Followup-To: rec.food.cooking Date: 5 Feb 1997 10:43:10 -0600 Organization: Real/Time Communications - Bob Gustwick and Associates Lines: 29 Sender: ehunt@bga.com Approved: ehunt@bga.com Message-ID: <199702032325.SAA02729@smtp.interlog.com> Reply-To: Strawberry Girl NNTP-Posting-Host: urchin.realtime.net X-RTcode: 783beb5832a35133e7f8b873 CHICKEN CURRY DISH 3 tbsp butter 2 onions, peeled & thinly sliced 2 tbsp curry powder 2 chicken breasts 2 cups heated chicken stock 1 tbsp cornstarch 2 tbsp cold water 1/4 cup cream salt & pepper Heat butter in large frying pan. When hot add onions; cook 5-6 minutes over medium heat. Stir occasionally. Mix in curry powder and cook 3-4 minutes over low. Add chicken & stir; season well. Cook 2-3 minutes over medium. Pour in chicken stock and bring to boil. Continue cooking 9-10 minutes over medium low heat. Mix cornstarch with water; stir into sauce. Cook 1 minute. Pour in cream & bring to boil; cook 2-3 minutes & season well. Christine Smith casmith@interlog.com -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.