Curried Chicken

Materials:

2 tablespoons vegetable oil

1 − (10.75−oz.) can condensed cream of chicken soup

1/2 cup water

2 teaspoons curry powder

1/8 teaspoon ground cinnamon

1/2 cup chopped onion

Preparation:

Rinse chicken with cold water and pat dry with paper towels. In heavy frying

pan, heat oil; add chicken and cook over medium−high heat, turning

occasionally, for 15 minutes or until browned. Remove chicken. Cover and

keep warm. Combine soup, water, curry powder, cinnamon and onion. Stir into

drippings in pan; mix well. Heat until simmering. Return chicken to fry pan;

season with salt and pepper. Cook, covered, over medium heat for 15 to 20

minutes or until done. Serve chicken and sauce over hot rice or pasta.

Garnish with lemon wedges.