Total Calories: 356
In a medium bowl, place chicken and sherry or vermouth. Let stand for 1 hour, stirring occasionally.
In a large heavy skillet over medium heat, saute onion, apple, celery and garlic in butter or margarine for 10 minutes. Add flour and curry powder. Cook and stir for 3 minutes. Stir in chicken broth and brown sugar. Stirring, bring to a boil and boil until thickened. Add salt and pepper. Add chicken with liquid and heat through.
Serve over rice with any of the following: chopped peanuts or almonds, coconut, diced avocados, chopped green onions, chopped tomatoes, raisins or crumbled bacon.
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