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!   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
   SEEN-BY: 1/110 18/200 105/81 106/201 128/187 153/7715 154/110 218/700   
   SEEN-BY: 226/30 227/114 229/110 114 206 300 317 426 428 470 664 700   
   SEEN-BY: 229/705 266/512 291/111 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 2320/105 5020/400 5075/35   
   PATH: 18/200 229/426