Chicken Curry

CHICKEN CURRY
A Nut Tree Favorite

1 Large or medium size chicken breasts (about ¾ lb. altogether)

¾ - 1 cup boiling chicken broth

salt and pepper to taste

1 Tablespoon each butter and oil

2 - 3 teaspoons cornstarch

1 -3 teaspoons curry powder

3 Tablespoons cold water

Bone the chicken breasts and cut meat into larger than bite size pieces. Heat butter and oil in skillet, add curry powder according to your taste and cook gently, stirring 2 or 3 minutes. Add chicken to coat with curry mixture, then add enough boiling broth barely to cover meat. Cover skillet; cook gently 8 to 10 minutes. Mix cornstarch with cold water, add to chicken and cook, stirring 1 to 2 minutes until liquid is slightly thickened and glazed looking. ( If too thick, thin with a little more broth or water )

Serve at once on hot steamed jasmine rice. Garnish with fresh or canned pineapple, mandarin slices, spicy chutney, plump raisins, peanuts and shredded coconut.

Side dish: steamed green beans