Curry Butter Chicken

Curry Butter Chicken

4 chicken breasts, cut into bite sized pieces
2-3 tbsp butter

Saute chicken pieces in butter.

Add: 

1 1/2 heaping tsp curry (we used mild, but you can ramp up the heat using a hotter version if preferred)

1 tbsp tandoori spice mix (recipe below)

1 1/2 cups heavy cream

3 heaping tbsp tomato paste

At this point you need to adjust the taste according to your own preferences, adding in additional curry or tandoori spice as desired.

Add 6-7 ounces (1/2 can) of coconut milk. Continue to cook, reducing the liquid to a create a creamy, flavorful sauce. Season with salt and pepper.

Serve over long grain rice.

Tandoori Spice Mix

3 tablespoons ground ginger 3 tablespoons coriander 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon pepper

2 teaspoons salt 1 1/2 teaspoons turmeric 1 1/2 teaspoons ground nutmeg 1 1/2 teaspoons ground cloves 1 1/2 teaspoons cinnamon

Combine and store in an airtight container.