1/2 cup rum
2 teaspoons chicken bouillon granules or cubes
1 tablespoon curry powder
4 chicken breasts
4 teaspoons cornstarch
Optional: Add a clove of minced garlic
In a large, deep skillet, combine 1 1/2 cups water, rum, bouillon and curry powder and bring to a boil. Reduce heat, add chicken, cover and simmer for 20 to 25 minutes, turning the chicken halfway through cooking. Remove chicken when done and set aside.
In a cup, blend cornstarch and 4 tablespoons cold water. Slowly stir this mixture into the pan juices. Continue to stir the pan juices until they thicken up just a bit. Season with salt and pepper to taste.
Return the chicken to the pan and coat with sauce before serving.