Pineapple Chicken Curry

• 3 whole chicken breasts
• 1 tsp. salt
• 1/4 c. onion, chopped
• 1/4 c. margarine
• 1 green pepper, sliced
• 1/2 c. cashews, chopped
• 1 tsp. curry
• 1/4 tsp. nutmeg
• 1 (20 oz.) can pineapple chunks
• 1/2 c. water
• 1 chicken bouillon cube
• 1 Tbsp. cornstarch

1. Bone and slice the chicken breasts.
2. Melt butter in large skillet over medium heat.
3. Add strips of chicken; sprinkle with salt and cook, stirring constantly, for 3 minutes.
4. Add onion, green pepper, nuts, curry and nutmeg.
5. Cook 2 minutes longer, stirring constantly.
6. Add drained pineapple with 1/2 cup of syrup, water and bouillon cube. Reduce heat, cover and cook 4 minutes. Blend cornstarch with 2 tablespoons cold water.
7. Stir all at once into skillet.
8. Cook, stirring rapidly until thickened.
9. Serve with rice.

chicken breasts, salt, onion, margarine, green pepper, cashews, curry, nutmeg, pineapple, water, chicken, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190021 (may not work)