Prep Time: 20 minutes

Cook Time: 40 minutes

Serving: 4 people

A Word From The Cook

“Spicy but adapted for ‘hotness'”

Ingredients

• 1/4 cup of butter (divided)
• 1 medium onion diced
• 3 cloves of garlic (minced)
• 1 15 oz can of tomatoes (pureed or diced)
• 1 small can of coconut milk (lite)
• 1 teaspoon of salt
• 1 teaspoon of cayenne pepper
• 1 teaspoon of garam masala
• 4 chicken breasts (skinless / boneless)
• 1 tablespoon vegetable oil
• 2 tablespoons curry powder (medium)

Instructions

1. Preheat oven to 375 degrees
2. Melt 1 tablespoon of butter in a deep skillet on medium heat.   Stir in the onion and garlic and sauté for 15 minutes.  Onions will caramelize (turning brown’ish’ in colour).
3. Puree the tomato puree and the coconut milk in a blender
4. Add the rest of the butter to the skillet , when melted add the puréed  tomato/coconut milk , salt, cayenne pepper and garam masala.   Bring to a simmer and then reduce heat to medium / low and simmer for an additional 30 minutes, stirring occasionally.
5. Cut the chicken into bite size pieces, mix in a large bowl with vegetable oil and curry powder.  Spread out on a parchment paper lined baking sheet.
6. While the butter sauce is simmering bake the chicken pieces for 15 minutes (until not pink inside).   Add the chicken to the sauce for the last 15 minutes.
7. Serve over rice along with papadums.