Curry Chicken and Rice

Place a large heavy pot on the stove, and turn it to medium heat. Melt butter and olive oil and place the sliced onions in the pan and fry until the onions are just translucent. Then add the chicken and continue to cook, browning the chicken a little (I do all this in a large heavy pot). Add the hot curry powder, mild curry and the salt; stir them in. 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. (The onion will have broken down quite a bit by now.)

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. Check the seasoning again, and add more curry powder if you like. I usually add a lot more of the hot curry powder, but I like the extra spice.

Note: I love onions and usually add an extra one or two. I find the sweetness of the onions complements the spiciness of the curry.