2 lg. chicken breasts, skinned, boned & cubes (2 c.)
1 tsp. salt
1 tbsp. oil
1 tsp. - 1 tbsp. curry powder
1/2 c. finely chopped onion
2 tbsp. chopped pimiento
2 cloves garlic, minced
1 1/2 c. chicken broth
3/4 c. rice

Sprinkle chicken with salt. In a large skillet heat oil and curry powder. Saute chicken in oil and curry powder until brown. Remove chicken. In same skillet saute onion, pimiento and garlic until onion is tender. Return chicken to skillet. Add broth. Stir in rice. Bring to a boil. Reduce heat, cover and cook over low heat 20 minutes or until rice is tender. 4 servings.