Country Captain Butter Chicken
 
Makes 6 to 8 servings
Ingredients
  • 1 lemon, juiced
  • 1 teaspoon curry powder
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 6 tablespoons unsalted butter, divided
  • 1 medium yellow onion, thinly sliced
  • 2 jalapeño peppers, seeded and minced
  • 1 cinnamon stick
  • 3 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes, undrained
  • ½ cup golden raisins
  • 1 teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • ¼ cup heavy whipping cream
  • Butter Crunch Rice (recipe below)
  • Garnish: chopped green onion, sliced almonds
Instructions
  1. In a large bowl, stir together lemon juice and curry powder until combined. Add chicken, and stir until fully coated; let stand at room temperature for 15 to 30 minutes.
  2. In a large Dutch oven, melt 2 tablespoons butter over medium-high heat. Add chicken; cook until golden brown, about 5 minutes. Remove chicken from pan.
  3. Add 2 tablespoons butter to pan, and let melt. Add onion, jalapeño, and cinnamon stick; cook until onion is tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add chicken, tomatoes, raisins, paprika, and salt; bring to a simmer. Cook until slightly thickened and a meat thermometer inserted in chicken registers 165°, about 10 minutes. Remove from heat; stir in cream and remaining 2 tablespoons butter. Serve over Butter Crunch Rice. Garnish with green onion and almonds, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/country-captain-butter-chicken/