I had some leftovers that needed to be used up: cooked rice and a cooked chicken breast. The tomatoes on the counter were ripening quickly. It had been a while since I’d made a curry. All these things inspired me to make Butter Chicken. This took little time because of the leftovers. To save time, you could buy a roasted chicken breast from the deli. Watch for the “twist!”
1 small onion, chopped
1/2 pepper, chopped
4 small Roma tomatoes, chopped
1 c. tomato sauce
1/4 c. water
1 cooked chicken breast, chopped
1/4 c. tub-style cream cheese
Splash or two of 10% cream
1 T. curry powder or an Indian spice blend
Brown onion and pepper. Add tomatoes, tomato sauce and water. Bring to a simmer on medium low. Cook for 10 minutes. Stir in cream cheese (the “twist”) and chicken. Continue to heat until the cream cheese is fully incorporated into the tomato mixture. Remove from heat, add the curry powder/Indian spice blend and splash or two of cream. Serve with rice. Naan bread would also be good. Serves 2 – 3.
