1 large or 2 medium-size chicken breasts (about 3/4 pound altogether)
1 tablespoon butter
1 tablespoon oil
1 to 3 teaspoons curry powder
3/4 to 1 cup boiling chicken broth
dash of monosodium glutamate
salt and pepper to taste
2 to 3 teaspoons cornstarch
3 tablespoons cold water
Bone the chicken breasts and cut meat into larger than bite-size pieces. Heat butter and oil in skillet. Add curry powder, according to your taste. Cook gently, stirring, for 2 or 3 minutes.
Add chicken to coat with curry mixture, then add enough boiling broth barely to cover meat. Cover skillet. Cook gently 8 to 10 minutes.
Mix cornstarch with cold water. Add, and cook, stirring, 1 or 2 minutes until liquid is slightly thickened and glazed looking. (If too thick, thin with a little hot broth or water.) Serve at once on hot steamed rice.
Credit is to the Nut Tree restaurant. Nut Tree chefs serve chicken curry on white rice, bordered by slices of fresh pineapple, cherry tomatoes, orange and banana, with touches of chutney, raisins, and fresh coconut.