On 6/30/2017 6:26 PM, Melba's Jammin' wrote:
> Hey, I have a recipe with your name attached to it that dates to
> 1-2-2008. A chicken thigh thing. Says to serve with curried rice,
> steamed asparagus, and toasted sourdough rolls.
>
> Question: How do one do curried rice? Thanks .
>
> It's what's for dinner (but probably not the curried part in the rice;
> Rob's not a fan.)

This was the chicken thighs recipe. I think it may have been suggested
I served it with curried rice. I hate curry. I can assure you I never
made curried rice. Oh, and this is very old so forget the 1990's low
sodium stuff.

Savory Chicken

3 lbs. chicken thighs
1/2 c. water
1/2 c. low sodium teriyaki sauce
2 Tbs. dry sherry
2 Tbs. brown sugar
1/2 tsp. pepper
1 tsp. ground ginger
1/2 medium onion, minced
2 cloves garlic, minced
1 tsp. cornstarch + 2 Tbs. water (for thickening sauce)

Brown the chicken in a little oil in a deep skillet with onion and
garlic. (I generally remove the skin.) Drain excess oil.

Combine 1/2 c. water, teriyaki, sherry, brown sugar, ginger and pepper.
Pour over the chicken. Bring to a boil then reduce the heat. Cover
and simmer about 40 minutes. Remove chicken to a platter. Make a
slurry with the cornstarch and 2 Tbs. water to thicken the sauce. Pour
the sauce over the chicken. Serves 4-6

Jill