1½ lbs chicken thighs (skinless, boneless, cut into bite-size pieces)
1 TBS coconut oil or olive oil
Directions: Preheat oven to 375°. Over medium heat, melt 2 TBS of the butter in a stockpot. Add onions and garlic, cook slowly until the onion caramelizes, about 15 minutes. Add tomato sauce, heavy cream, 2-3 TBS “In a Hurry” Curry and cayenne, if using. Bring sauce to a rapid simmer then reduce heat to medium-low; cover and simmer for 30 minutes. While the sauce is simmering, toss cubed chicken thighs with coconut or olive oil and season with the remaining 2 tsp of “In a Hurry” Curry. Spread chicken out onto a baking sheet and bake until no longer pink in the center, about 15-20 minutes. When done, add the chicken to the sauce along with the remaining butter and stir to combine. Simmer 5 minutes more. Serve over rice and enjoy!