Regal Curried Chicken

• 7 chicken breast halves, skinned, boned and cut into bite size pieces
• 1/4 c. plain flour
• 1/4 c. plus 2 Tbsp. melted butter
• 1 small garlic clove, crushed
• 1 Tbsp. plus 1 1/2 tsp. curry powder
• 1/2 tsp. ginger
• 1 1/2 c. chicken broth
• 1 medium cucumber, peeled and diced
• 2 Tbsp. chopped chutney
• 1 c. chopped onion
• 1/2 tsp. salt
• 1/4 c. raisins
• hot cooked rice

1. Dredge chicken in flour; brown in butter in a large skillet. Remove chicken to a 2-quart casserole, reserving pan drippings in skillet.
2. Set chicken aside.
3. Saute onion and garlic in pan drippings until onion is tender.
4. Stir in curry powder, ginger and salt, blending well.
5. Add next 4 ingredients and stir well.
6. Pour over chicken in casserole.
7. Cover and bake at 350u0b0 for 1 hour. Serve over rice.
8. Serve curry with several of the following condiments: flaked coconut, toasted almonds, chopped peanuts, pineapple chunks, chutney, diced tomato, chopped banana and chopped hard cooked egg.

chicken, flour, butter, garlic, curry powder, ginger, chicken broth, cucumber, chutney, onion, salt, raisins, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=909514 (may not work)