International Flavour
Bombay Butter Chicken
Serve this delicious dish when you have company and you'll have everybody wanting the recipe.
Preparation Time:
45 Minutes
Ingredients:
| 1/2 cup | Gay Lea Butter | 125 mL |
| 2 | onions, peeled and sliced | 2 |
| 3 | cloves garlic, minced | 3 |
| 2 lb. | skinless, boneless chicken breasts or legs | 1 kg |
| 1/2 tsp | each salt and pepper | 2 mL |
| 4 tsp | mild Indian curry paste | 20 mL |
| 2 tsp | minced gingerroot | 10 mL |
| 1 tsp | ground cinnamon | 5 mL |
| 1 can | (28 oz./791 mL) diced tomatoes | 1 |
| 1/4 cup | Gay Lea Sour Cream | 50 mL |
| 1/4 cup | chopped fresh coriander | 50 mL |
| steamed rice or naan bread (optional) | ||
| lime wedges (optional) |
Instructions:
Melt half the butter in a Dutch oven set over medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes.
Cut each chicken piece into bite size chunks. Sprinkle with salt and pepper. Increase heat under pan to medium-high. Add chicken and cook, turning as necessary, until browned.
Stir in curry paste, gingerroot and cinnamon. Cook, stirring, for 30 seconds. Add tomatoes, including juices, and remaining butter to pan and bring to a boil.
Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Stir in sour cream and coriander. Heat until very hot without boiling. Serve with rice or naan bread. Garnish with lime wedges.
Makes 4 to 6 servings.