Cousin Jill Jackson gave M.E. this recipe eons ago, long before we got hooked big time on Indian cuisine. I love the name for the recipe, dont you? One serves various simbals with this chicken dish. We have been told that the more simbals one serves to ones guests, the greater the honor is bestowed upon the guests. The skys the limit!

1 can cream of chicken soup
1 can cream of mushroom soup
3 t. curry powder
1/2 pint sour cream
8-10 boned, skinned, raw chicken breasts

Cut each half breast into four pieces. Salt lightly. Place into a 13 x 9 pan and place, uncovered, into a 350 degree oven for 20 minutes.
In a bowl, whisk together the soups, curry powder, and sour cream.
Drain the juices from the chicken that has been in the oven.
Pour the soup mixture over the chicken pieces and continue baking, uncovered, at 350 for 45 minutes to an hour or until it is a light golden brown on top.
Serve over cooked Basmati rice.
Serve with all or any of the following simbals: your favorite chutney, toasted coconut, chopped peanuts, drained pineapple bits, finely sliced green onion, including the tops.

NOTE: At some supermarkets or any international market, one can buy Patek brand chutneys that are great. At any oriental store, one can buy jars of thinly sliced ginger root in the refrigerated section. Some is packaged in a brine (salty) and some in sugar water (sweet). We like both as they are very refreshing. It keeps for several weeks in the fridge. Dear friend Ellen Sauer got us hooked on this form of ginger. m.e.