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1 med. onion, sliced and separated into rings
1/4 c. margarine or butter
3 sm. chicken breasts (about 2 lbs.), boned, skinned and halved
1/4 c. half and half
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cumin
4 c. hot cooked rice
1/4 c. sour cream

Place onion and margarine in rectangular dish, 12 x 7 1/2 x 2 inches. Cover loosely and microwave on high about 2 minutes or until margarine is melted. Place chicken in dish, turning to coat with margarine; arrange with thickest parts to outside edges. Cover loosely and microwave 5 minutes; rotate dish 1/2 turn. Mix half and half, curry powder, salt, ginger and cumin; pour over chicken. Cover and microwave on medium high (70%) 3 to 5 minutes or until chicken is done. Remove chicken with slotted spoon; place chicken on rice on large platter. Stir sour cream into liquid in dish until smooth. Spoon over chicken and rice. 6 servings.