Curried Chicken Ala Dave Arnold

This recipe was given to me by Col. Dave Arnold - the son of General 'Hap" Arnold, the first general the United States Air Force ever had. The first time he made it for me some 25-years ago when I was visiting him in Sacramento, CA I couldn't believe he made it so fast, and it was absolutely exquisite. Some of the quantities are sketchy, but you can use your creative cooking abilities based on your taste preferrences.

Ingredients:

2-3 Boneless Skinless chicken breasts
Peanut oil
3/4 Cup Indian Chutney
1/2 Cup Shredded Coconut
1/2 CupRaisins
REAL Bacon bits
1/2 (+ or-) Cup crushed Spanish peanuts OR Almonds
1/2 (+ or -) CupDried banana
1/2 Cup (+ or -) Dried Apple
4 Eggs hard boiled and chopped
Rice for two large servings
1/4 Cup Dried onion flakes

White sauce

2 TBS flour
2 TBS Butter or peanut oil
1+ Cup milk
1 Heaping tsp madras curry


Procedure:

Sautee the chicken in peanut oil; let cool and cut into 1/2" cubes.

Cook rice in wok or large pan with the dried onion flakes; over rice with water - add one chicken bouillion cube to water, cover with foil, and cook until done. Add remaining ingredients, then reduce heat to very low; add a little water if necessary.

While the mixture is simmering, make white sauce with the flour and butter or peanut oil, add milk and stir until thickened. When thickened, whisk in the curry powder. Pour white sauce over chicken mixture and stir well. Serve over rice.