3 Servings 30 min Cook
6 0 Tsp Butter
3 Tbsp Water
9 Tsp Olive Oil
6 Breast, bone and skin removed Chicken Breast
1 Small Onions
1 Leaves Spices Whole Bay Leaves
6 Pod Cardamom Pod
6 Tsp Ginger Root
2 Clove Garlic
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 1/2 Tsp Curry Paste
1 Piece Cinnamon Sticks
Cut chicken in bite size pieces, put aside.
Cut onion in half: one half is to be finely chopped, the other half is to be cut in thin slices, put aside.
Heat the butter and the olive oil in a large frying pan over medium heat.
When the oil is hot, drop the cinnamon stick, bay leaves and the cardamom pods into the pan and let sizzle for a few seconds.
Add the onion slices into the pan and brown lightly, for about 2-3 minutes depending how thin you cut them.
Add the chicken breast, stir well.
Let cook for about 10 minutes.
In a small bowl, mix well the chopped onion, freshly grated ginger, crushed garlic cloves, cayenne pepper to taste, curry, and half a teaspoon of salt.
Add the cream to the mixture and blend well.
Pour the cream mixture over the chicken, stir well and let cook for 5 minutes.
Add a little water into the pan (2-3 tablespoons), cover the pan and let simmer for another 10 minutes or until the water has evaporated and the chicken is tender.
Serve hot.
