Directions

1. In a large bowl combine chicken, curry powder, and salt and pepper to taste; toss to coat. Set aside.
2. In a large skillet heat oil over medium-high heat. Working in batches, add chicken to skillet; cook 2 to 3 minutes or until lightly browned. Remove chicken; set aside.
3. Add onion, green onions and garlic to skillet; cook and stir until tender. Return chicken to skillet. Stir in ½ cup water; bring to boiling. Reduce heat; simmer, uncovered, 10 to 15 minutes or until water evaporates and chicken is no longer pink (165°F). Serve over rice.