Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------FOR RICE SALAD----------------------------
3 1/2 c Water 1 Sprig offresh mint
Salt to taste 2 c Basmat1 rice
1 Lemon, sliced thin 1 tb Olive oil
1 sm Chunk fresh ginger, peeled 2 tb Rice vinegar mixed with
1 Garlic clove, peeled -2 t sugar

--------------------FOR CURRIED CHICKEN-------------------------
1/4 c Olive oil 1/4 c White wine or canned
1 1/2 tb Curry powder -chicken stock
3 Whole chicken breasts, Salt to taste
-split, skinned, and boned

-----------------------FOR GARNISHES----------------------------
Fruit chutney -lime juice
Pine nuts Sour cream or yogurt
Currants, plumped by warming Lime wedges
In a little white wine Cilantro sprigs
Avocado cubes tossed with

Prepare rice: In a large ovenproof casserole, add water, salt, lemon,
ginger, garlic, and mint and bring mixture to a boil over low heat.

In a large skillet, saute rice in olive oil for 2 minutes. When rice
is heated through, add it to the boiling water mixture, stir, cover,
and bake in a preheated 350'F oven for 15 minutes. Remove pan from
the oven, uncover, and fluff rice with a fork. Drizzle vinegar and
sugar mixture over cooling rice, fluff rice and set aside to cool
completely. Makes 6 C.

Prepare chicken: In a large heavy skillet over medium heat, cook oil
and curry powder for 2 minutes, stirring constantly. Reduce heat to
low, add chicken breasts, and cook 3 to 4 minutes until slightly firm
and opaque. Transfer chicken to a large baking dish and set aside.

Add wine to the skillet and, stirring constantly, deglaze pan. Pour
sauce over chicken breast, season with salt and cover dish tightly
with aluminum foil. Bake in a preheated 325'F oven for 15 minutes or
until chicken is cooked through. Loosen foil and cool chicken to room
temperature.

To serve: Evenly divide rice among 6 dinner plates, top with a thickly
sliced chicken breast, 2 T curry sauce, and a selection ofgarnishes.

House Beautiful/June/94 Scanned fixed by Di Gary

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