Chicken curry

Ingredients

1½ cups rice
¾ lb. skinless, boneless chicken
2 tbsp. cooking oil
1 medium onion, chopped (½ cup)
1-2 tsp. curry powder (you could even go up to 3)
3 tbsp. all-purpose flour
1 cup chicken broth
1 can (5.5 oz.) tomato juice
1 can pineapple, drained
½ cup raisins
½ cup cashews

Directions

Rinse chicken; pat dry. Cut chicken into ¾-inch pieces.

In a large skillet, heat 1 tbsp. of the oil over medium heat. Add chicken to hot oil; cook and stir for 2 to 3 minutes or until no longer pink. Remove chicken from the skillet, reserving drippings. Set aside.

Add the remaining oil to the reserved drippings in skillet. Cook the onion and curry powder in the oil-drippings mixture until onion is tender. Stir in flour. Stir in chicken broth and tomato juice.

Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

Return chicken to skillet. Gently stir in pineapple. Cook until heated through. Add raisins and cashews.