1 lb. boneless chicken breasts, cubed
1 med. onion, chopped
1/4 c. butter, melted
1 (10 oz.) can cream of chicken soup, undiluted
1-2 tsp. curry powder
1 (8 oz.) carton sour cream
Hot cooked rice

Saute chicken and onion in butter in a skillet until chicken is tender. Stir in soup and curry powder; cook over medium heat until bubbly. Add sour cream; heat thoroughly. Serve over rice. Yields 4- 6 servings. Serve with choice of condiments such as chutney, chopped banana, raisins, coconut, chopped scallions, chopped watermelon pickle, etc.