Recipe: Chicken Curry (4) for Stephen

Chicken Curry
(4 servings)

2 tb Butter Or Margarine
1 lb Boneless Chicken Breasts*
1 ea Lge Tomato Coarsely Chopped
1 ea Env. Onion Soup Mix
2 ts Curry Powder
1 c Water
1/2 c Plain Yougurt
2 c Hot Cooked Rice
2 c Hot Cooke Peas

* Chicken breasts should be cut into thin strips. In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds.

MICROWAVE DIRECTIONS:
In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above.

Ceylonese Chicken Curry
Yield: 8 Servings

2 lg onions
1 piece ginger root, peeled, chopped; (2)
2 garlic cloves, peeled
2 tb water
5 tb corn oil
3 tb curry powder
1 1/2 lb boneless chicken breasts, skinned
1 1/2 tb all-purpose flour
1 1/2 c chicken stock
2 celery stalks, sliced
1 bell pepper, seeded, diced
1/2 ts cumin seeds
3 oz button mushrooms (opt)
3/4 oz creamed coconut (opt)
2 tomatoes, peeled, seeded, sliced
1 toasted shredded coconut
1 fresh chervil sprigs (opt)

Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons of oil in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes. Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.

Chicken Curry
Yield: 4 Servings
Source: Syd's Cookbook.

14 oz thai coconut milk
1 tb thai red curry base
1 lb cubed chicken
2 tb fish sauce
2 ts lemon juice
1 tomato, diced
3 scallions, diced
2 c mushrooms, sliced
1 yellow pepper, diced
2 ts thai garlic chili sauce
1 fresh sweet basil

In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil.

Coconut Chicken Curry
Yield: 4 Servings

2 tb vegetable oil
1 md onion; chopped
1 green pepper; cut in strips
1 garlic clove; minced
1 1/2 tb curry powder
4 chicken breasts, boned, skinned & cut in 1 dice
4 md potatoes; peeled cut in 1 dice
1 cn coconut milk (about 16 oz)
1 chicken stock or water

IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender.