Chicken Curry

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!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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.