4 whole chicken breasts
2 cans cream of chicken soup
2 - 2 3/4 tbsp. curry powder (to taste; more means hotter)
1 onion, chopped
4 tbsp. butter
A little condensed milk
1 apple, peeled and chopped
4 c. cooked white rice

Simmer chicken in 1 1/2 cups water until tender. Skin, bone and cut into chunks. Save broth. Melt butter in top of double boiler, add curry powder, apple and onion and saute 15 minutes. Stir in soup thinned with chicken broth. Add chicken chunks and keep hot in double boiler. Serve over rice.

SALBALS: (TOPPINGS)
Chopped peanuts
Chopped green onions
Chopped crisp bacon
Chopped cucumbers
Coconut, shredded
Raisins
Chutney
Sliced banana, sprinkled with lemon juice
Mustard pickles