- 4 skinless chicken thighs
- 1 onion
- 1 clove garlic
- 1.5 Tbsp butter
- 1 tsp curry powder
- salt and pepper, to taste
- 1/2 cup Arborio rice
- 1/2 cup water
- 1 16 oz. can tomatoes
- 1/2 cup raisins
Cut up onions and garlic.
Heat non-stick pan over medium-high heat. Add butter.
Saute onions and garlic until they turn golden.
Add chicken thighs and brown on both sides.
Then add the tomatoes and water bring to boil add salt pepper, curry powder, raisins and rice.
When it comes to a boil again, cover and lower heat.
Cook for 30 minutes.
If the sauce is too watery remove lid and let cook 5 more minutes to thicken.