Bombay Chicken and Rice
- 3 lb Broiler-fryer, cut up
- Salt
- 1 c Uncle Ben's Converted Brand
- -rice
- 1 pk (6 ounces) dried mixed fruit
- -pieces OR 1-1/3 cups diced
- Dried fruit and raisins
- 1/2 c Chopped onion
- 4 ts Curry powder
- 1 1/2 ts Sugar
- 1 ts Salt
- 2 c Water
- 2 tb Butter or margarine, melted
- 1/2 ts Paprika
- Chopped parsley, optional
Posted by Sonya Whitaker-Quandt 9/22/92 National Cooking Echo
Preheat oven to 375 degrees. Remove excess fat from chicken; season with
salt. Combine rice, fruit, onion, 2 tsp of the curry powder, sugar, salt
and water in a 12x8x2-inch baking dish; stir well. Arrange chicken over
rice mixture. Combine melted butter, paprika and remaining 2 tsp curry
powder; brush on chicken. Cover tightly with aluminum foil and bake in 375
degree oven 1 hour, or until chicken is tender and most of liquid is
absorbed. Garnish with chopped parsley, if desired. Makes 6 servings, 520
calories per serving.
Preheat oven to 375 degrees. Remove excess fat from chicken; season with
salt. Combine rice, fruit, onion, 2 tsp of the curry powder, sugar, salt
and water in a 12x8x2-inch baking dish; stir well. Arrange chicken over
rice mixture. Combine melted butter, paprika and remaining 2 tsp curry
powder; brush on chicken. Cover tightly with aluminum foil and bake in 375
degree oven 1 hour, or until chicken is tender and most of liquid is
absorbed. Garnish with chopped parsley, if desired. Makes 6 servings, 520
calories per serving.
