CURRY CHICKEN

1 CHICKEN, CUT INTO SMALL PIECES

2 OR MORE TBSP. CURRY

1-2 ONIONS SLICED

THYME (TO TASTE)

GARLIC POWDER (TO TASTE)

SALT AND PEPPER (TO TASTE)

LEMON OR LIME JUICE

DIRECTIONS:

    REMOVE SKIN FROM CHICKEN, IF DESIRED.

SEASON CHICKEN AND MARINATE. (THE

LONGER THE BETTER.)

HEAT 3 TBSP. OIL IN A LARGE SKILLET.

ADD CHICKEN AND COOK UNTIL DONE.

SERVE OVER RICE.