Malayan Chicken

4 to 5 chicken breasts

1/2 cup heavy cream or coconut milk

Sauce: 

1/2 tablespoon dry onion

2 tablespoons chunky peanut butter

2 ounces white wine

2 tablespoons soy sauce (Kechap)

1 cup chicken broth

1/2 teaspoon ginger (Halia

1/4 teaspoon turmeric (Kunyit)

1/2 teaspoon coriander (Oaun Ketembar)

1/2 teaspoon dry red pepper

Four chicken breasts.  Brown in butter.  Blend sauce and simmer until smooth.   Add 1/2 cup heavy cream or coconut milk (Suntan).  Pour sauce over chicken and bake 30 minutes at 375 degrees. 

Cashew Chicken

3 whole chicken breasts

2 egg whites

1 tablespoon corn starch

1/2 bell pepper, diced

1 tomato, diced (optional)

1 cup cashews

1 tablespoon soy sauce

1 tablespoon butter or margarine

1 1/2 cup cashews

Remove chicken from the bone and cut into small pieces and place in a bowl.  Add egg whites and corn starch and mix thoroughly.  In a frying pan, heat a small amount of cooking oil and 1 tablespoon butter or margarine.  Pour in chicken and brown.  When chicken is cooked, add the bell pepper, celery, onion, tomato and cashews.  Sprinkle with the soy sauce and cook until vegetables are tender, approximately 15 minutes.  Serve over rice.

Chicken with Rosemary

2 quarts chopped onion

2 quarts chopped mushroom

3 fryers, cut up

1 bottle Sauterne

1/2 jar Spice Island rosemary (pulverized)

1/2 cup olive oil

1 cube butter

Using half the butter, lightly saute the onions.  Remove from pan.  Saute mushrooms with remaining butter.  Brown the chicken in olive oil.  Arrange chicken pieces in large casserole and top with mushrooms, onions, rosemary, and wine.  Cover and cook 2 to 2 1/2 hours at 325 degrees.  Baste frequently.  Thicken the sauce if gravy is desired.  Serve with French bread.