"In a Hurry" Curry

Indian Butter Chicken

• ½ cup unsalted butter
• 1 medium onion, finely diced
• 1 TBS minced garlic
• 1 (15 oz) can tomato sauce
• 2 cups heavy cream
• 2-3 TBS+2 tsp s.a.l.t. sisters In a Hurry Curry
• ½-1 tsp cayenne, optional
• 1½ lbs. chicken thighs (skinless, boneless, cut into bite-size pieces)
• 1 TBS coconut oil or olive oil

Directions
Preheat oven to 375 degrees.  Over medium heat, melt 2 TBS of butter in a stockpot.  Add onion and garlic, cook slowly until the onions carmelized, 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 on 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.