Serve this fast and tasty chicken curry on a bed of hot cooked rice topped with your choice of condiments.

Chicken Condiment Curry

4 boneless, skinless chicken breast halves
1/4 teaspoon onion powder
1/4 teaspoon tarragon
3 tablespoons butter
3/4 cup coarsely chopped onion
3/4 cup chopped green pepper
3/4 cup thinly sliced celery
3 (10 3/4-ounce) cans golden mushroom soup
2 teaspoons mild curry powder
1 cup peeled, diced tart apples
4 cups cooked rice for accompaniment

Condiments to serve as topping: chutney, sliced green onions, chopped peanuts, shredded coconut, crumbled bacon, chopped hard cooked eggs, chopped green pepper, raisins.

1. In medium saucepan, place chicken breasts and enough water to cover. Add onion powder and tarragon. Place over high heat and bring to a boil. Reduce heat and simmer about 15 minutes or until fork can be inserted in chicken with ease. Remove chicken from pan and cool, reserving 3/4 cup of the liquid. Cut chicken into 1/2-inch cubes.
2. In large saucepan over medium heat, melt butter. Add onion, green pepper and celery; sauté about 5 minutes or until tender.
3. Add mushroom soup, reserved liquid, chicken, curry powder and apples, stirring gently. Bring to a boil, reduce heat and simmer, covered, about l0 minutes or until apples are tender.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.