Curried Chicken and Rice
- 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
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.