The following was featured as part of the My Kosher Recipe Contest
Harriet Katz wrote:
My husband and I like to sample foods from various cultures. He likes Indian food, but I find it too spicy.
This is my rendition of Butter Chicken. It is kosher because it does not contain any dairy and it is not too spicy – my grandchildren have been eating it since they were very young.
Ingredients
- 1 and 1/2 tablespoons curry powder
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp cayenne pepper
- 2-3 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts, diced in 1-inch cubes
- 1/2 cup flour seasoned with
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 small onion, diced
- 1 can (284 ml) tomato soup
- 1/2 can (400ml) unsweetened coconut milk
- 1 tablespoon lime juice
Prepare the Chicken
Place just enough oil on the bottom of a 4-quart pot or Dutch oven.
Heat oil on high.
Season flour with paprika, garlic powder, and salt.
Dredge chicken in seasoned flour. Sear chicken in hot oil until browned on all sides, then remove from pot with a slotted spoon and place in a bowl.
Reduce heat to medium and fry onion until translucent.
Add tomato soup, coconut milk, curry powder, salt, sugar and cayenne pepper.
Blend well, bring to a boil, and adjust seasoning to taste.
Add chicken, stir well and reduce heat to simmer.
Cover pot, cook for 1 to 1 and 1/4 hours stirring occasionally.
After one hour, taste chicken for doneness (should be soft).
Serve over Basmati or Jasmine Rice.