Recipe: Chicken Curry Bombay (with cheese sauce, served in avocado halves)

CHICKEN CURRY BOMBAY

1/4 cup butter
2 cups cooked and cubed chicken
1 medium onion, minced
1 to 1/2 tblsp curry powder
1/4 cup chutney
1/4 cup sherry
Bombay Sauce (recipe follows)
FOR SERVING:
2 avocados, halved, seeded and peeled
Crumbled bacon (for garnish)
Peanuts or toasted coconut (optional, for garnish)

Melt butter in a medium frying pan. Saute chicken and onion until lightly browned. Add curry powder; continue to saute.

Stir in chutney and sherry. Pour Bombay Sauce into chicken mixture and place over low heat to warm through.

Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve.

BOMBAY SAUCE

2 tbsp butter
2 tbsp flour
1/2 tsp ground black pepper
1/2 tsp paprika
1/4 tsp salt
3/4 cup milk
1 cup shredded mild Cheddar cheese

Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.

Adapted from source: Lynn Z. Schaeffer