Plum Blossom Chicken

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  • 6 large whole chicken breasts, halved, or 2 frying chickens, cut in pieces
  • 2 tablespoons butter
  • 1 teaspoon curry powder
  • 1/2 cup plum jam
  • 1/4 cup cream sherry
  • 1 lemon, thinly sliced


  1. In heavy skillet, brown chicken pieces in butter. Stir curry into pan juices.
  2. Blend plum jam and sherry and pour over chicken. Cover each piece with 1 or 2 slices lemon; cover skillet, and simmer for 35 to 40 minutes.
  3. Remove chicken to heated serving platter and keep warm.
  4. Boil pan juices to reduce slightly. Spoon over chicken.