Colonial Butter Chicken
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| Serves | 3-4 |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Total time | 45 minutes |
| Allergy | Milk |
| Dietary | Gluten Free |
| Meal type | Main Dish |
| Misc | Serve Hot |
| Region | Asian |
Ingredients
- 1 1/2lb chicken breast (cut in one inch chunks)
- 1/4lb butter ((one stick))
- 1 onion (chopped)
- 1 tablespoon powdered ginger
- 1/2 teaspoon Pepper
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 tablespoon turmeric
- 1/2 teaspoon sumac
- 1 tablespoon garlic (finely chopped)
- 1 1/2-2 cup chicken broth
- 3/4 cups orange juice ([or use lemon juice])
- 1/2 cup half and half
Directions
| 1. | Melt the butter in a skillet, brown chicken slightly. Be careful not to overcook--just get rid of all pink. |
| 2. | Remove chicken from pan and add onion to saute until soft. |
| 3. | Add spices and garlic and stir about one minute. |
| 4. | Put chicken back in pan and pour broth over--just about covering. |
| 5. | Turn heat down and simmer about 20 minutes. |
| 6. | Add cream and juice, stir well until warm, then remove chicken again. |
| 7. | Bring liquid to a boil and reduce until you get desired thickness. |
| 8. | Stir chicken in briefly to warm, then spoon over rice. Sprinkle with sumac powder. |