Chicken Curry in a Hurry
10 ounces diced chicken
1 can cream of chicken soup
1 teaspoon curry powder
1/4 cup sauterne or dry white wine
3 cups steamed rice
Combine chicken with soup, curry powder and wine. Heat gently until well blended and hot.
Serve over hot rice.
The chicken can also be substituted for tofu, with no changes to the other ingredients.
Serve with choice of condiments: diced egg, coconut, chutney, orange sections, chopped peanuts, pickle relish, crisp bits of bacon, raisins.
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