Ingredients:

• 6 whole chicken breasts skinned and boned
• 1 tablespoons butter
• Salt and pepper
• 1 pint plus ½ cup cream
• 1 tablespoons curry powder
• Dash ginger
• Dash cayenne
• Dash cardamom
• ½ cup raisins
• Madeira
• Hot rice
• 3 large ripe bananas sliced
• ½ cup toasted almonds chopped
• Chutney

Instructions:

1. Sauté chicken over medium heat in butter until chicken turns white, about 30 seconds on each side.  Season to taste with salt and pepper and remove from the pan.
2. Add cream to the same pan and bring to a boil.   Add curry, ginger, cayenne, cardamom and salt to the pan.    Boil until cream mixture is reduced by 1/3.  Add chicken breasts and poach 3 minutes on each side in sauce.  Adjust seasonings.
3. Meanwhile plump raisins in Madeira.  Add plumped raisins to the skillet.
4. For each serving place chicken breast on a bed of rice with a ring of sliced bananas and sprinkling of tasted almonds.