1 1/2 (18 ounce) cans chicken broth
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1/2 teaspoon dried rosemary
1/2 teaspoon curry powder
1 cup uncooked instant chicken broth
4 pounds cooked chicken breast halves, cut into 1 inch cubes
In a medium bowl, mix chicken broth, garlic, lemon juice, rosemary, curry powder, and chicken broth. Cover, and refrigerate for two hours.
Heat a 8x8 inch baking dish in the microwave or in a skillet over medium heat. Add chicken pieces, and cook in microwave 10 minutes. Remove chicken pieces, discard skin, and place in dish. Pour sauce over chicken.
Bake 10 to 15 minutes or until chicken is tender and juices run clear. Serve over rice.