Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Melt butter in 2- to 3-quart saucepan over medium-high heat until hot.
  2. Add carrots, onion and garlic. Cook and stir until crisp-tender.
  3. Add rice, curry, pepper and broth. Bring to a boil; stir once or twice.
  4. Reduce heat to low; cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.
  5. Remove from heat. Add parsley and lemon juice; toss lightly.
  6. Heat oil in large skillet until hot; add chicken. Cook 3 to 4 minutes per side or until brown and no longer pink in center.
  7. Serve chicken with rice. Garnish as desired.

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