Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 | Onions; chopped |
| 50 millilitres | Cooking oil |
| ¼ cup | Cake flour |
| 1 | Chicken stock |
| 1 cup | Raisins |
| 1 teaspoon | Salt |
| 2 pounds | Chicken; boned & cooked |
| ; with seasoning | |
| 5 | Sliced bananas |
| 2 | Grated apples |
| 2 tablespoons | Grated lemon rind |
| 1 tablespoon | Sugar |
| 1½ tablespoon | Curry powder |
| 1 | Bay leaf |
| 4 | Peppercorns |
| 1 cup | Cream |
Fry onions in oil until light brown Add flour and mix well. Add chicken stock gradually while stirring. Add the rest of the ingredients, except cream, Cover saucepan and simmer for 20 minutes. Remove bay leaf. Mix in cream just before serving. Serve on a bed of rice. Decorate with pineapples if prefered.
busted by sooz
Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland <kirkland@...> on Nov 12, 1997