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1
Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
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2
Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
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3
Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
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4
Remove chicken pieces to a 3 quart casserole.
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5
Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
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6
Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
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7
Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
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8
Gradually mix in the 2 cups hicken brot until the mixture is smooth.
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9
Add tomatoes, crushing them slightly with your hands first.
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10
Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
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11
Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
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12
Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
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13
Let cool 15 minutes, then cover and chill.
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14
Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
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15
Cover with foil and bake 35 minutes.
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16
While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
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17
Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
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18
Fluff rice with a fork before serving.
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19
Serve portions of rice topped with chicken pieces and the sauce ladled over the top.
