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BUTTER CHICKEN

Site poulet au beurre
Breasts Stews and braises Skillet Internationally inspired Exceldor classics Quick recipes
2-4 Portions
10 min Prepping
15 min Cooking
Recipe Easy

Ingredients

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  • 1/4 cup (55 g) butter
  • 1 small onion, finely chopped
  • 2 tbsp. (30 ml) grated fresh ginger
  • 1 tbsp. (15 ml) mild curry paste
  • 2 tbsp. (30 ml) almond butter
  • 1 cup (250 ml) 15% cream
  • 1/2 cup (125 ml) tomato purée (passata)
  • Salt to taste
  • Fresh cilantro for garnish

Directions

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  1. In a large nonstick skillet over medium heat, melt butter and brown diced chicken with onion and ginger for 3 minutes.
  2. Add curry paste and almond butter and stir with a wooden spoon.
  3. Reduce heat to medium, add cream and tomato purée, and continue cooking uncovered for 10 minutes.
  4. Adjust seasoning to taste and garnish with fresh cilantro before serving.