Ingredients

Instructions

  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.