Recipe - Chicken Preparation For Curry Sauce

5 lg Chicken breasts with the
Skin and bone removed
6 tablespoon Vegetable oil
1 teaspoon Turmeric
4 tablespoon Uncooked curry sauce

Cut the chicken into 8 equal size pieces.

Place all the other ingredients (not chicken) in a large saucepan and mix
well.

Cook on a medium heat, stirring until sauce begins to darken in colour (45
mins).

Add the chicken and stir until all the pieces are well coated with the
sauce.

Turn down the heat and cook with the lid on for 1520 minutes, or until the
chicken is tender, stirring frequently.

Remove the chicken pieces leaving behind any sedement.

The cooked chicken can be used immediately or refrigerated for up to 4
days.
Posted to MMRecipes Digest V4 #257 by msleukie@mindspring.com on Sep 29,
1997