– Large boneless skinless chicken breasts – Curry powder – Ground cumin – Kosher salt – Fresh ground black pepper – Ground coriander – Diced tomatoes – Coconut milk – Unsalted butter – Unsalted butter – Garlic cloves – Onion – Red curry paste – Curry powder – Ground coriander – Garlic powder – Salt
– Mix all of the marinade ingredients together in a plastic food storage container. Add the chicken to the marinade. – Marinate the chicken overnight or for at least eight to ten hours in the refrigerator. – When ready to cook the chicken, remove the chicken from the refrigerator and let it sit out before cooking.
– Heat olive oil in a large pan using medium high heat. – Once the oil is heated, add the chicken to the heated oil. – Cook the chicken browning each side of the chicken. – Remove the chicken from the pan, add butter to the pan. – Once the butter has melted, add the garlic and onion and cook until the onions are soft.
– Next, add the coconut milk, tomatoes, curry paste, butter, and mix well. – Then, add the curry powder, coriander, and garlic powder. Mix well. – Let the sauce cook. – Add the chicken back to the pan. Stir together. – Cook the mixture. – Remove the mixture from the heat source and let the curry sit. Then serve.