Country Captain Butter Chicken
- 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
- 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.
- 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.
- 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/
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