Chicken Curry - cooking recipe

Ingredients

3 tablespoons vegetable oil
50 g butter
3 medium onions, peeled and chopped
1 tablespoon curry powder (rounded tablespoon)
6 skinless chicken breasts
1 glass brandy
1 (284 ml) carton double cream
salt

Preparation

Heat oil and butter in a large, deep, lidded frying pan.
Stir in the onions, cover and cook gently for 8-10 minutes or until soft.
Stir in the curry powder and cook for a further 2 minutes.
Arrange the chicken breasts on top, sprinkle with a little salt and cover.
Cook over a low heat for 20-25 minutes, turning chicken occasionally.
Pour in the brandy and bubble for 5 minutes.
Add the cream and heat through.
Serve with rice or new potatoes.