Curry Chicken & Rice

Name: Curry Chicken & Rice
Ingredients: 2 tablespoons butter; 14 onion, chopped; 2 cups low sodium chicken broth; 2 12 teaspoons curry powder, divided; 1 teaspoon sugar; 12 teaspoon salt; 14-12 teaspoon ground ginger; 4 skinless chicken leg quarters, cut in half; 12 cup half-and-half cream; 2 12 cups instant rice

10 ingredients

8 steps

Ingredients

2 tablespoons butter
14 onion, chopped
2 cups low sodium chicken broth
2 12 teaspoons curry powder, divided
1 teaspoon sugar
12 teaspoon salt
14-12 teaspoon ground ginger
4 skinless chicken leg quarters, cut in half
12 cup half-and-half cream
2 12 cups instant rice

Directions

1

Melt the butter in a pressure cooker then add the onion & 1/2 tsp of curry.
2

Saute the onion for 3 minutes then pour in the broth.
3

Add the rest of the spices & sugar, stir then add the chicken pieces.
4

Cover with the lid then cook for 7 minutes (after it begins to hiss).
5

Note: If using a regular pot boil the chicken for 15 minutes, or until no longer pink.
6

Remove the chicken & shred, place back into the pot.
7

Take off the heat then stir in the cream & rice.
8

Cover with the lid & let sit for 10 minutes.