Curry Rum Chicken

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.

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