"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Curry Recipe

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This recipe for Chicken Curry, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 20, 2008


5 Whole Chicken Breasts halved and boned
6 T butter
salt & pepper
3 Apples finely chopped
3 med onions choppped
2 T curry powder
Dash Ground Ginger
4 c Beef Broth
1 c dry white Wine
1/3 c raisons Simmered in water for 5 minutes
5 oz chutney
1 c heavy cream
choice of condiments
cooked rice

Salt, Pepper and dust chicken with flour. Saute' chicken in 4 T butter til golden. In a lg skillet, saute apples and onions til yellow and wilted. Add curry and ginger then cook for 5 minutes. Add broth & white wine. Place chicken in broth and simmer for one hour. Remove chicken and add drained raisons diced chutney, cream salt & pepper. Serve the chicken and sauce over rice and top with condiments of choice, ie banana slices, coconut, peanuts, etc.




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