Curried Chicken With Rice

Recipe by Debber
READY IN: 55mins




  • 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.