|Butter/Margarine||1 1⁄4 Cup (20 tbs)|
|Curry powder||1 Tablespoon|
|Ginger||1 1⁄4 Teaspoon|
|Frying chicken||3 Pound, cut|
|Onion||1 Medium, chopped|
|Green apple||1 , peeled, cored and chopped|
|Raisins||1⁄2 Cup (8 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
1. Place butter in 2-quart (12x7) glass baking dish.
2. Microwave on ROAST for about 1 1/2 minutes or until melted. Stir in curry powder and ginger. Place chicken pieces, skin side down and thick edges toward outside, in curried butter. Sprinkle with salt and pepper; top with onion, apple and raisins. Cover with plastic wrap.
3. Microwave on HIGH for 20 minutes. Turn chicken over and continue cooking on HIGH for 5 to 6 minutes or until chicken is fork tender. Let stand 5 minutes before serving. Stir cooked rice into hot seasoned drippings.