Calcutta Chicken and Rice

Description
Makes 4 servings.

Ingredients

 * 8 choice broiler-fryer pieces
 * salt and ground black pepper
 * 2 tablespoons butter or margarine
 * 1 medium onion, sliced and separated into rings
 * 1 to 1½ tablespoons curry powder
 * 1 x 10½-ounce can chicken gravy
 * 3 tablespoons orange marmalade
 * 3 tablespoons catsup
 * 2 to 3 cups hot cooked rice

Directions

 * 1) Sprinkle chicken with salt and pepper.
 * 2) Melt butter in 10-inch skillet.
 * 3) Add chicken and cook over medium-high heat until browned on all sides.
 * 4) Remove chicken; set aside.
 * 5) Pour off excess fat.
 * 6) Add onion to skillet and cook, stirring, over low heat until soft but not brown.
 * 7) Stir in curry powder, scraping bottom of skillet to loosen browned particles.
 * 8) Add gravy, marmalade and catsup.
 * 9) Bring to a boil.
 * 10) Arrange chicken pieces in sauce.
 * 11) Reduce heat to simmer, cover, and simmer 25 minutes or until chicken is tender.
 * 12) Serve chicken and sauce over beds of fluffy rice.