Curried Chicken With Rice

The Rice

• 2 cups long grain brown rice
• 4 cups water

The Chicken

• 4 tablespoons butter
• 10 chicken pieces (drums & thighs)

The Sauce

• 2 large onion, coarsely chopped
• 1 whole head of garlic, minced
• 1 tablespoon curry powder (more or less to taste)
• 1/2 teaspoon ground ginger
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 2 teaspoons cornstarch
• 2 tablespoons water

Directions

1. 1

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

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   Mix cornstarch & water.

8. 8

   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.

9. 9

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

10. 10

    Serve with rice and use sauce for gravy.