2 whole lg. chicken breasts
2 tbsp. salad oil
1 lg. green pepper, cut into 1/4 inch wide strips
1 med. sized onion (sliced)
2 tsp. curry powder
3/4 tsp. salt
1 c. heavy cream or half and half

Add more for stronger flavor of curry.

1. Remove skin and bones. Cut chicken breasts into 1/2 inch strips. Set aside.

2. In skillet over medium heat, in hot salad oil, cook green pepper and onion until tender. Stir in curry powder and salt (pepper optional). Cook 1 minute.

3. Add chicken to mixture in skillet over high heat. Cook until chicken loses its pink color, 3 to 5 minutes. Stir frequently. Reduce heat to medium; stir in cream; cook until mixture thickens slightly.

Add more onions, green pepper according to taste.

Perfect with rice and asparagus.