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Chicken Ala Bengal
 From the kitchen of Georgia Harding


4 cyps cubed cooked chicken
2 large onions
1 large apple (sliced)
1 can pineapple chunks (reserve juice)
1/2 cup blonde raisins
1 tablespoon mild curry
1 tablespoon flour
1 tablespoon chutney
1 tablespoon vegetable oil
2 bananas (sliced)

Saute onions in oil until golden brown. Add cubes of cooked chicken and cook with onions a few minutes. Add apples, bananas, pineapple, raisins and Chutney. Mix curry and flour together in a bowl and spread over the chicken mixture. Add pineapple juice, and if necessary, some water. Salt and pepper to taste. Cover pan and cook slowly until apples are tender. Serve over rice. Serves six.

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