|1 cup||Uncooked rice|
|2 tablespoons||Butter or margarine|
|2 teaspoons||Curry powder|
|1 medium||Onion; chopped|
|1 teaspoon||Worcestershire sauce|
|3 pounds||Frying chicken; cut up|
|1 can||Tomato sauce; (8 ounce)|
|Chopped peanuts (optional)|
|Chopped parsley (optional)|
Combine rice, raisins, butter, curry, onion, water, salt and Worcestershire sauce in a 2 quart oblong casserole. Cover with plastic wrap. Microwave at high (100%) until rice is tender, 15 to 17 minutes, stirring twice during cooking time. Place chicken pieces over rice, with thicker portions to outside of dish. Cover with wax paper. Microwave at high (100%) 10 minutes.
Turn chicken pieces over. Pour tomato sauce over chicken. Cover with wax paper. Microwave at medium high (70%) until chicken is tender, 15 to 17 minutes. Garnish with chopped peanuts and parsley, it desired. Makes 4 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@...> on Nov 7, 1997
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