*  Exported from  MasterCook  *

                    Bee Hive Restaurant Chicken Curry

Recipe By     : Cincinnati Enquirer Food Section 9/6/98 (Chef's Secret)
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Clarified butter -- slowly
                        - melted, with foam and solids
                        - removed -OR-
     1/2  c             Vegetable oil
   4                    Boneless chicken breasts
                        Flour for dredging
   2      tb            Onion -- chopped
                        Salt and pepper -- to taste
   2      tb            Curry powder
                        Hot pepper flakes -- to taste
                        - (optional)
     1/2  c             Half-and-half
   1      c             Chicken stock
     1/2  c             Cashews
     1/4  c             Golden raisins
   1      tb            Coconut -- shredded or grated

Heat butter or oil in large saute pan over medium heat. Dredge
chicken lightly in flour and brown lightly on one side, about
3 minutes. Turn and brown on other side. Add chopped onion, salt and
pepper to taste, curry powder, and pepper flakes. Srir briefly and
add chicken stock and half-and-half. Stir and add coconut, raisins,
and cashews. Reduce heat and simmer, uncovered and stirring
occasionally, until sauce thickens, about 10 minutes. Serve with
white rice.


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