Curried Chicken with Rice

4 Tablespoons Butter

10 Chicken Pieces (thighs)

2 Large onions, chopped

1 Tablespoon Curry Powder

2 Tablespoon tomato paste

2 Cups chicken broth (maybe more)

2 Cups water

2 Tablespoons cornstarch (may need more)

1/2 Cup water

1 Tablespoon Salt


The Chicken:

Melt butter in large pot, add onions.  Saute for 5 minutes, add salt, add chicken and lightly brown on all sides, add curry powder, cook 2 minutes, add tomato paste, cook 2 minutes, add chicken broth and water to cover the chicken by at least one inch, bring to a boil, simmer one half hour.  Mix cornstarch and water, stir into mixture, bring to a boil for 3 minutes and reduce heat to finish cooking.  Add salte to taste.

You may need to add more butter, curry powder or tomato paste to get the taste and thickness you are looking for.