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4 chicken breasts	2 Tblsp olive oil
2 Tblsp +1 tsp lime juice	Freshly ground pepper
1 3/4 cups water	1 medium yellow onion, diced
1/2 tsp salt	2 Tblsp curry powder
1 c basmati rice, rinsed	1/2 cup chicken broth
2 Tblsp butter	1 cup coconut milk
1 Tblsp parsley, chopped

Slice chicken into 1-inch strips (crosswise). Place in bowl, add 2 Tblsp lime juice and toss to coat. Set aside for about 15 minutes. In a saucepan, combine water and 1/2 tsp salt. Bring to a rapid boil, gradually add rice. Reduce heat to low, cover and barely simmer just until tender and the water is absorbed (15-20 minutes). Remove from heat and let stand, covered, for 5 minutes. Uncover; fluff with a fork; recover. Dry chicken pieces with paper towel. Warm 1 Tblsp butter and olive oil in frying pan over medium-high heat. When hot, add half of chicken; sprinkle with salt and pepper and saute until golden (2-3 minutes on each side). Transfer to warm plate. Add the remaining butter and olive oil to the pan; cook the remaining chicken. Transfer to plate. Pour off most of fat; place pan over low heat. Add the onion and saute for 1 minute. Stir in curry powder and saute for 2 minutes. Stir in chicken broth, scraping up any brown bits stuck to the bottom. Cover and simmer over low heat for 5-6 minutes. Stir in coconut milk and continue to cook, uncovered, stirring occasionally, until slightly thickened (1-2 minutes). Stir in remaining lime juice and salt and pepper to taste. Return the chicken to pan; stir to coat well and heat through. Adjust seasoning with more lime juice, salt, and pepper. Toss the rice with parsley. Arrange rice in a ring around the edge of warm platter. Spoon chicken and sauce into the center and serve. I often add extra vegetables to this.