Melt the butter in a heavy saucepan over medium heat, and saute the onion until it is translucent.
Stir in the curry powder and rice. Cook the mixture 2 minutes, stirring constantly. Add the remaining ingredients, and stir. Bring the mixture to a boil, lower the heat, and cover the saucepan.
Simmer the rice for 15 to 20 minutes, or until it is tender and the liquid has been absorbed. Remove the bay leaf before serving.
To make this rice vegetarian, you may replace the chicken broth with water or vegetable broth/stock.
Use a Caribbean or Jamaican style curry powder if you can, but any curry powder (such as an Indian one) will work fine.
This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.