INGREDIENTS:

4-5 whole chicken breasts, skinned, boned, split
2 cans cream of chicken soup
2 c. sour cream
3 1/2 oz. (1 c.) slivered almonds
1/4 - 1/3 c. butter (butter)
1/2 tsp. curry powder
1 c. sliced mushrooms, sauteed

DIRECTIONS:

Preheat oven to 350 degrees. Season chicken well with salt, pepper, and paprika. Melt butter in large skillet over medium heat. Brown chicken quickly on both sides. Transfer to shallow baking dish in 1 layer.

Combine soup and curry. Pour over chicken; cover and bake 1 hour. Remove chicken; stir sour cream, mushrooms and almonds into sauce. Return chicken to dish. Spoon sauce over pieces. Bake uncovered until browned. Nice served with noodles. Serves 8-10 people.

INGREDIENTS:

1 lb. beef chuck
4 round onions
2 slices ginger
1 tbsp. sherry
1 tbsp. water
1 tsp. sugar
1 1/2 c. stock
2 tbsp. oil
1/2 tsp. salt
2 to 3 tbsp. curry powder
1 tbsp. cornstarch
3 tbsp. water

DIRECTIONS:

Cut beef into 1 inch cubes Mince ginger, combine with sherry, water and sugar and hold for use later. Cut onions into 1/2 inch strips. Heat stock to below boiling point. Heat oil in a heavy pot, add salt, then beef, coating beef with hot oil. Add onions and curry powder and brown beef on all sides, stirring to blend curry powder with the meat and onions. This should take 2 to 3 minutes. Add ginger-sherry mixture and cook 2 more minutes. Add heated stock; cover tightly and simmer 45 minutes. Blend cornstarch and water and add to thicken. Serve hot.

VARIATION: Add 1 pound of cubed potatoes (raw) in step 4 (along with the onions).

INGREDIENTS:

1 lb. lentils
1 sm. onion
1 tbsp. garlic powder
Salt (to taste)
Pepper (to taste)
1 tsp. curry
Whole chicken

DUMPLINGS:

1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 to 3/4 c. water

DIRECTIONS:

Cook lentils and onion, garlic, salt and pepper. Add curry just before you add chicken. Bring all to boil, cooking about 1/2 hour or until chicken is done.

Mix your dumpling mix together in separate bowl. Drop into boiling water about 1 tablespoon size balls. Let cook another 10 minutes. There you have the best chicken and dumplings ever from the West Indies. Serves 8 to 10.