Foodie weekend at our house, let's make chicken curry

• 2 each small onions; chopped


• 4 tablespoon butter or margarine; melted


• 1 tsp Salt


• 1 tsp garlic powder


• 1 tsp ground allspice


• 1 tsp curry powder


• 1/2 tsp ground turmeric


• 1/2 tsp ground cardamom


• 1/2 tsp ground cloves


• 1/4 tsp ground red pepper


• 1/4 tsp black pepper, or less


• 1 1/2 cup chicken broth


• 2 each lime juice (fresh)


• 3 cups cooked chicken; diced

1. Saute onion in butter 1 min; add salt and spices, cook 2 mins, stir in


2. broth and lime juice.


3. Add chicken and heat through.


4. Serve over fragrant basmati rice.


5. To make ahead:


6. Make sauce and cool. Put chicken in zip top bag, add sauce.


7. Refrigerate up to 24 hrs.


8. To serve: coook over medium heat until heated through, stirring


9. occasionally.


10. Fastest if you cut up a rotisserie chicken from the grocery store.


11. Serve with Major Grey's chutney.

Really Quick Chicken Curry @ Group Recipes