Curry Chicken and Rice

1. 1

   Place a large heavy pot on the stove, and turn it to medium heat.

2. 2

   Melt butter and olive oil and place the sliced onions in the pan and fry until the onions are just translucent.

3. 3

   Then add the chicken and continue to cook, browning the chicken a little (I do all this in a large heavy pot).

4. 4

   Add the hot curry powder, mild curry and the salt; stir them in.

5. 5

   Put the lid on and turn down the heat to low and let it cook for about 45 minutes, or until the chicken is done and tender.

6. 6

   (The onion will have broken down quite a bit by now.)

7. 7

   Add the rice and water or broth and cook an additional 20 minutes or until the rice is tender and all the liquid has been absorbed.

8. 8

   Check the seasoning again, and add more curry powder if you like.

9. 9

   I usually add a lot more of the hot curry powder, but I like the extra spice.

10. 10

    Note: I love onions and usually add an extra one or two.

11. 11

    I find the sweetness of the onions complements the spiciness of the curry.

* Per serving · 4 servings · Values may vary.

No additional tips available.