Curried  Chicken and Rice

Ingredients

• 10 chicken pieces
• The Rice : 2 cups long grain brown rice
• 4 cups water
• The chicken: 4 tablespoons butter
• 10 chicken pieces (drums and thighs)
• The sauce: 2 large onions, coarsely chopped
• 1 whole head of garlic, minced
• 1 tablespoon curry powder
• ½ teaspoon ground ginger
• 2 tablespoon tomato paste
• 2 cups chicken broth
• 2 teaspoons cornstarch
• 2 tablespoons water

Method

THE RICE: Dump ingredients into a microwave-safe casserole dish; zap in the microwave until fluffy; keep covered; set aside.

THE CHICKEN: Melt butter in large HOT frying pan, add chicken and brown on all sides; remove pieces as it browns (keep warm).

THE SAUCE: To butter in pan, add onion pieces, cook & stir until soft and beginning to brown.

Mix in garlic and curry powder, stirring for one minute; quickly add ginger & tomato paste, pour in HALF of the broth, stirring up the fond, then the remainder of the broth.

Return chicken to pan, spooning some of the sauce over each piece; cover & reduce heat.

Simmer chicken until tender (about 30-40 minutes).

Mix cornstarch & water.

Pile half of chicken on the other pieces to clear a space in the pan; stir cornstarch-water into cleared spot and cook until thickened.

Salt to taste, then return chicken to pan and coat on all sides with that rich-looking sauce.

Serve with rice and use sauce for gravy.