Chicken Coriander

From Pat Barger at Queen Anne CK, adapted from The Spice Islands Cookbook
Rehydrate 9T dried minced onion in 9T water.
Sprinkle over 4 lb skinless boneless chicken breasts. Let stand 20 minutes.
Melt 1 stick butter in a heavy skillet, Stir in 1 1/2 t turmeric, 3 T ground coriander, 1 1/2 t chili powder and cook gently for 1 minute. Add chicken and onions and brown chicken on both sides. Sprinkle with 1 T salt .
Add 1 c hot water, cover tightly and simmer for 30 -40 minutes or bake in 300 degree oven for 30-40 minutes until chicken is tender. Sprinkle with 4 T lime juice.
To freeze, portion into 12 ziploc bags, being sure there is some of the sauce in each bag. To serve, thaw in frig, place in a small dish, cover and heat gently in the MW.
Makes 12 servings