Butter chicken

Name: Butter chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 3 tbsp (45 ml) butter; 1 Spanish onion, finely chopped; 2 garlic cloves, finely chopped; 3 boneless, skinless chicken breasts (1½ lb / 675 g), cut into large cubes; 1 tbsp (15 ml) curry powder; 1 can (13.5 oz / 400 ml) coconut milk; 1 can (10 oz / 284 ml) condensed tomato soup; 2 cups (500 ml) cauliflower, cut into medium florets; 2 cups (500 ml) green beans, cut in half; Fresh cilantro, for garnish

Preparation 20 min
Cooking 30 min
Servings 4
Freezing Absolutely

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Ingredients

3 tbsp (45 ml) butter
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
3 boneless, skinless chicken breasts (1½ lb / 675 g), cut into large cubes
1 tbsp (15 ml) curry powder
1 can (13.5 oz / 400 ml) coconut milk
1 can (10 oz / 284 ml) condensed tomato soup
2 cups (500 ml) cauliflower, cut into medium florets
2 cups (500 ml) green beans, cut in half
Fresh cilantro, for garnish

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Preparation

In a large skillet over medium heat, melt the butter and cook the onion and garlic for 2 to 3 minutes.
Add the chicken and the curry powder, season with salt and pepper, then stir well. Cook for 5 minutes to brown the chicken thoroughly.
Add the coconut milk, the condensed tomato soup and the cauliflower, then stir well. Still over medium heat, cook for 10 minutes, stirring regularly.
Add the green beans and stir. Continue cooking for 10 minutes to reduce the sauce. Serve over your favourite rice and garnish with fresh cilantro.