Curry Chicken & Rice

• 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

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.

butter, onion, chicken broth, curry powder, sugar, salt, ground ginger, chicken, cream, instant rice

Taken from www.food.com/recipe/curry-chicken-rice-409409 (may not work)