Step#1 Clean mushrooms and slice. Melt butter and add olive oil to a preheated fry pan. Brown mushrooms rapidly and set aside.

Step#2 Brown chicken pieces on both sides. This takes about 4 minutes each side at 350F. For this amount of chicken, fry in 2 batches. Remove browned chicken to a large stew pot .Keep warm.

Step#3 Brown onions and garlic until golden in fry pan juices. Add spices to fry pan and fry at reduced heat for 3 minutes,stirring. Do not burn.Add green pepper and fry, stirring, until softened

(about 2 minutes more). To this add the soups, tomato sauce and bouillon. Taste for salt & pepper. Add parsley and stir.

Step#4 Pour liquid over the chicken pieces in the stew pot and simmer for 3/4 hour.Add prepared mushrooms and blend well.

This may be prepared ahead of time and reheated later. If preparing for a buffet, make the day before and remove bones from the curry.

NOTE:Instead of the canned soups, you may substitute thickened home made chicken stock or turkey stock,(3 1/2 cups). You may also use cooked chicken or turkey instead of fresh cooked meat which should be added when the cooked mushrooms are added.

For condiments see next page.

*INGREDIENTS*

Suggested Condiments

sliced bananas

crushed coconut

raisins

grated carrots

diced green pepper

diced red pepper

diced celery

diced scallions

cmall cubes of cucumber,peeled and seeds removed

crushed up potato chips

finely ground walnuts

chutney

apple sauce

Serve 8 to 12 of the above

*DIRECTIONS*

Serve with cooked rice.(preferably Basmati rice).

No salad is required with this dish.

Serve pourri or chappati, if available. Kathy sometimes serves Lebanese bread.

For a crowd, plan for 2 small pieces of chicken per person