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2 boneless, skinless chicken breasts 2-3 tbsp butter 1 to 1 1/2 cups heavy cream 2 tsp mild curry powder 2 tsp tandoori spice mix (recipe below) 1 can (8 oz) tomato sauce 1/4 cup shredded coconut salt and pepper to taste
Cut chicken breasts into bite sized chunks and cook in small amount (1 tbsp) olive oil. Remove from pan, and set aside.
In the same pan heat heavy cream with tomato sauce. Add in curry and tandoori spices. (You can adjust them either way (more or less) depending on your personal taste preference. This recipe is for a slightly spicier than mild version. Add in butter and coconut and allow mixture to heat through on low heat, combining all the flavors for about 10 minutes.
Add chicken back into the sauce, and continue to cook on low for about 10 more minutes. Salt and pepper to taste, and serve with rice.