CHRS: CP437 2
MSGID: 1:18/200@fidonet 668d8b75
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
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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