Pressure cook:
2 chicken breasts split in half for 10 minutes
Enough water to cover
6 peppercorns
1 Bay leaf
1/2 tsp all spice
1 tsp salt
1 chopped onion

Brown:
1 chopped onion in
1 tbls margarine

Add:
2c chicken broth
1/2 tsp splenda
1/2 tsp salt
1 to 1.25 tsp curry powder

Stir to combine. When mixture comes to boil, thicken with corn starch-water mixture until thickened. Add the cut up chicken which was removed from the broth, boned. Can be served over rice cooked in excess broth or mashed potatoes. Additional curry powder or salt may be added to taste.