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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Curry Chicken
 2 tablespoons Oat Flour
6 Boneless, Skinless Chicken Breasts
(approx, 6 ounces each)
3 tablespoons Olive Oil
4 tablespoons Butter
1 Sweet Onion, finely chopped
2 Garlic Cloves, minced
2 to 3 teaspoons Curry Powder (medium to hot)
2 tablespoons Frontier Chicken Broth Powder
Garlic Salt and Pepper to taste
6 cups Brown Rice, cooked in Chicken Broth
Flour chicken. In a large frying pan, fry chicken in half of the olive oil and butter until cooked. After slightly cooled, chop chicken and set aside.
In a sauce pan, melt butter and then add oil. Sauté garlic and onion, then add rice, chicken and curry powder. As if you were cooking in a wok, stir rice and chicken with two wooden spoons. You can use the Frontier chicken broth instead of salt, and if you need to, add more garlic salt and pepper to taste.
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