Quick Curry Of Chicken

• 2 small chickens
• 6 Tbsp. butter
• salt and pepper
• 1/3 c. dry white wine
• 3 medium size white onions, ground or chopped
• 1 Tbsp. curry powder
• 1/2 c. coconut milk
• 1/2 c. heavy cream

1. Prepare chickens for saute.
2. Heat butter in a large skillet until bubbly and add cut up, salted and peppered chicken.
3. Brown well on both sides.
4. When nicely browned, add 1/4 cup dry white wine, reduce the heat and continue cooking.
5. After 10 minutes, add the white onions, put through the grinder or chopped very fine. To this, add a tablespoon, or more if you like strong flavor of curry, of good curry powder, mixed with 2 tablespoons of white wine.
6. Cover and cook for 10 to 12 minutes.
7. Remove the cover and test for tenderness, turning the chicken again so that all sides of the pieces are bathed in the curry sauce.
8. When the chicken is tender, remove the pieces to a hot platter to keep hot.

chickens, butter, salt, white wine, white onions, curry powder, coconut milk, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759551 (may not work)