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CHICKEN BOMBAY CURRY 4 whole chicken breasts cutlet, skinned and boned 1 stick butter 6 tsp. curry powder dash of cayenne powder 6 Tbsp. brandy or cognac 2/3 c. chicken broth 2/3 c. heavy cream 3 Tbsp. chopped chutney Cut chicken on the diagonal into thick slices; sprinkle with salt and pepper. Saute chicken in butter for 20 minutes or until tender. Set aside. Stir curry powder into butter that chicken was sauteed in. Heat brandy; pour into curry mixture and ignite, swirling pan until flame goes out. Stir in heavy cream and chicken broth with chopped chutney. Cook until thickened (5 minutes). Add chicken and heat through. Serve over rice. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!