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Butter Chicken

  • 4 servings
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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.
You can also use

Chicken breast