Chicken Curry

Perfect Pixie's Note:

I made a curry a couple of weeks ago which was dreadful and ended out like rice and chicken. I found this recipe in a magazine and it is fantastic. Apparently, it was out of a recipe book called "The Alcoholic Cook Book". It is no longer published, but I made this tonight and it was to die for--a very mild yummy creamy curry!

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 3 tablespoons vegetable oil
• 50 g butter
• 3 medium onions , peeled and chopped
• 1 tablespoon curry powder (rounded tablespoon)
• 6 skinless chicken breasts
• 1 glass brandy
• 1 (284 ml) carton double cream
• salt

Directions:

1. Heat oil and butter in a large, deep, lidded frying pan.
2. Stir in the onions, cover and cook gently for 8-10 minutes or until soft.
3. Stir in the curry powder and cook for a further 2 minutes.
4. Arrange the chicken breasts on top, sprinkle with a little salt and cover.
5. Cook over a low heat for 20-25 minutes, turning chicken occasionally.
6. Pour in the brandy and bubble for 5 minutes.
7. Add the cream and heat through.
8. Serve with rice or new potatoes.