Curried Chicken With Rice

Debber's Note:

This one comes from my newlywed days when I received a whole set of illustrated recipe cards. I tweaked it to suit our tastes into a very flavorsome and aromatic meal! The rice cooks in the microwave while the chicken works in the frying pan; why--dinner will be ready before you know it--altho' you WILL have to listen to LOTS of begging (as in, "What are you making that smells so good?" and "Are we ever going to eat?").

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Yield: 10 chicken ...

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 onions, 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. THE RICE: Dump ingredients into a microwave-safe casserole dish; zap in the microwave until fluffy; keep covered; set aside.
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. THE SAUCE: To butter in pan, add onion pieces, cook & stir until soft and beginning to brown.
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. Return chicken to pan, spooning some of the sauce over each piece; cover & reduce heat.
6. Simmer chicken until tender (about 30-40 minutes).
7. Mix cornstarch & water.
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. Salt to taste, then return chicken to pan and coat on all sides with that rich-looking sauce.
10. Serve with rice and use sauce for gravy.

Reviews

[Sydney Mike]

As with another reviewer, I used boneless, skinless chicken breasts (3 large ones) & cut each of them into 4 thick strips, & the whole recipe made enough for 2 meals! I did cut back slightly on the curry, but other than that . . . Really enjoyed the very flavorful sauce & look forward to making this recipe again! Thanks for sharing it! [Made & reviewed while touring Asia with ZWT6]

[JackieOhNo!]

Fabulous! I do not like chicken pieces, so I used boneless, skinless chicken breasts instead and just reduced the cooking time. The flavor was exceptional, and I will be making this again.

[Derf]

Excellant curried chicken, we loved it! Wonderful flavour ! Didn't change a thing except instead of butter i used olive oil for the first butter, but used a little butter to add to the sauce. Wonderful sauce and so easy. Thanks for posting I will make it again.