Title: Chicken Preparation for Curry Sauce
Categories: Main
Yield: 8 Servings

5	lg	Chicken breasts with the
		Skin and bone removed
6	tb	Vegetable oil
1	ts	Turmeric
4	tb	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 (4-5 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 15-20 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. By fatfree-request@fatfree.com on Jun 16, 1997

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