"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Curry Recipe

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This recipe for Chicken Curry, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Williams
Added: Tuesday, October 10, 2006


3-4 lbs. cooked unseasoned chicken breasts, diced
1/4 cup prepared mustard
1 Tbs. honey
3 Tbs. butter
1/4 cup minced onion
1/2 cup water
3 or more cloves minced garlic
1 tsp. salt
1/2 - 1 tsp. ground red pepper (cayenne)
1/2 tsp. powdered or minced gingerroot
1/2 tsp. turmeric
1 tsp. cumin
1 tsp. black or white pepper
crushed red pepper to taste

Mix all together in a skillet and simmer about 15 minutes until thickened, serve over rice with pita bread or flour tortillas.




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