1. Put about 2/3 of the onion in the bottom of a covered casserole. Dredge the chicken pieces in flour and put on top of the onions.
2. Sprinkle with salt and pepper. Cook, covered, in the microwave oven until the chicken is tender (about 25 to 30 minutes). Set aside to cool.
3. Combine the rice, 2 cups water, and the curry powder in another casserole. Cook, covered, in the microwave oven until tender and the water is absorbed (about 15 minutes).
4. Bone the chicken and leave the meat in as large pieces as possible. Mix the rice, chicken, ginger, raisins, almonds, and the broth that cooked out of the chicken.
5. Reheat, covered, in the microwave oven until piping hot, stirring a time or two to redistribute the heat evenly. Sprinkle on remaining onion.
TIP:
The flour on the chicken helps thicken the juice as it cooks out of the chicken. Serve this curry with good chutney.
