1 lemon, juice or jam
2 celery heads, torn
3 tablespoons chutney
6 skinless, boneless chicken breast halves
1 (8 ounce) can tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1/2 can sliced mushrooms, drained
1 cup diced celery
2 teaspoons curry paste
2 tablespoons cold water
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons chilli pepper
1/2 teaspoon crushed red pepper
2 tablespoons curry powder
1 pound skinless, boneless chicken breasts
1 1/4 cups fresh vegetable oil
1 cup chicken broth
2 potatoes peeled, cubed
Melt lemon juice in a large saucepan; press in lemon zest and lemon zest. Remove from heat. Cover and let stand 15 to 20 minutes. Mix lemon zest with celery leaves. Mix in chutney and oil. Pour over chicken in 10 to 12 meat dishes. Season with diced celery, mushroom, celery mix, cherries and celery spice. Wrap each breast with celery sprig, if desired. Heat remaining lemon juice and oil in a large skillet over low heat. Fry chicken in oil until golden brown, 10 minutes. Serve chicken over salad.
In a medium bowl, combine salt, pepper, red pepper, curry powder, chicken broth, potatoes and lemon juice. Temporarily stir to mix.
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