Spiced Curry Buttery Chicken

By SynDee's Kitchen
Contributed by Cindy Robinson
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Uploaded by: SynDee's Kitchen


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2 skinless, boneless chicken breast, cubed

Juice from 1/2 a lemon

1/4 teaspoon cayenne pepper

1 1/2 teaspoons curry powder

1/2 teaspoon ground cinnamon

1 teaspoon paprika

1/2 tsp chili powder

3/4 tsp cumin

3/4 tsp coriander

1 tsp Garam Masala

1/2 teaspoon freshly ground pepper

1 tablespoon olive oil

1/2 cup mushrooms, halved

1 onion, chopped

2 tomatoes, seeded and chopped

1/4 cup celery, chopped

1/2 teaspoon grated fresh ginger root

2 cloves garlic, minced

1/2 teaspoon brown sugar

2 tablespoons tomato paste

1 cup thick yogurt

1/4 cup heavy cream

1 bay leaf

1 cardamom pod

1/4 cup butter

1/8 cup fresh parsley, chopped



Combine chicken, lemon juice and dry spices in a Ziploc bag. Refrigerate 6 -24 hours. Heat oil in skillet over medium heat. Cook chicken. Add mushrooms and cook 2 minutes. Add vegetables; cook until onions are just tender. Add ginger, garlic, sugar, tomato paste, yogurt, bay leaf and cardamom pod. Bring to boil. Reduce heat to simmer and cook until thickened, about 30 minutes. Stir regularly. Remove cardamom pod and bay leaf. Add cream, butter and half the parsley, cook until butter is blended. Serve over rice and garnish with remaining parsley.

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