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     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 Chicken; boned, skinned,
          - in 1" pieces
14 1/2 oz Can chicken broth
     1 c  Uncooked instant rice
          Fresh cilantro; chopped
          - (optional)

 In a large nonstick skillet, heat 1 tb butter over medium-high
 heat; saute onion until tender and lightly browned, 3 to 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 to 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.

 Recipe by Mary Lou Timpson, Colorado City, Arizona

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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