Curried Chicken With Rice - cooking recipe

Ingredients

The Rice
2 cups long grain brown rice
4 cups water
The Chicken
4 tablespoons butter
10 chicken pieces (drums & thighs)
The Sauce
2 large onions, coarsely chopped
1 whole head of garlic, minced
1 tablespoon curry powder (more or less to taste)
1/2 teaspoon ground ginger
2 tablespoons tomato paste
2 cups chicken broth
2 teaspoons cornstarch
2 tablespoons water

Preparation

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.