Subj : 1/12 Curried Chicken - 5
To : All
From : Dave Drum
Date : Sat Jan 11 2025 09:44 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pan Chicken Rice Curry
Categories: Poultry, Curry, Rice, Herbs
Yield: 4 servings
2 tb Butter; divided
1 md Onion; halved, thin sliced
2 tb A-P flour
3 ts Curry powder
1/2 ts Salt
1/2 ts Pepper
1 lb Boned, skinned chicken; in
- 1" pieces
14 1/2 oz Can chicken broth
1 c Uncooked instant rice
Chopped fresh cilantro
- leaves; opt
In a large nonstick skillet, heat 1 tablespoon butter
over medium-high heat; saute onion until tender and
lightly browned, 3-5 minutes. Remove from pan.
In a bowl, mix flour and seasonings; toss with chicken.
In same skillet, heat remaining butter over medium-high
heat. Add chicken; cook just until no longer pink, 4-6
minutes, turning occasionally.
Stir in broth and onion; bring to a boil. Stir in rice.
Remove from heat; let stand, covered, 5 minutes (mixture
will be saucy). If desired, sprinkle with cilantro.
Mary Lou Timpson, Colorado City, Arizona
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Chicken fat is better for you than shrimp or most fish!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
