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What You Need:
(To Serve: 4)
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2 medium onions, chopped
1 chicken, 3 pounds, cut into serving pieces
Flour for dredging
Salt and pepper
1 cup raw rice
2 cups water
1½ teaspoons curry powder
½ tablespoon grated ginger root
½ cup seedless raisins
½ cup blanched almonds
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Translate this recipe:
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| How To Cook: |
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1. Put about 2/3 of the onion in the bottom of a covered casserole. Dredge the chicken pieces in flour and put on top of the onions.
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2. Sprinkle with salt and pepper. Cook, covered, in the microwave oven until the chicken is tender (about 25 to 30 minutes). Set aside to cool.
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3. Combine the rice, 2 cups water, and the curry powder in another casserole. Cook, covered, in the microwave oven until tender and the water is absorbed (about 15 minutes).
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4. Bone the chicken and leave the meat in as large pieces as possible. Mix the rice, chicken, ginger, raisins, almonds, and the broth that cooked out of the chicken.
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5. Reheat, covered, in the microwave oven until piping hot, stirring a time or two to redistribute the heat evenly. Sprinkle on remaining onion.
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TIP:
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The flour on the chicken helps thicken the juice as it cooks out of the chicken. Serve this curry with good chutney.
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