Chef Jeff Kraus – Southwest Butter Chicken

Southwest Butter Chicken:

 

Ingredients:

• 4-5 Skinless Boneless Chicken Breasts
• ½ Onion
• 2-3 Garlic Cloves
• 2-3 Sweet Peppers
• 1-2 Jalapenos (use more or less depending on how spicy you want it)
• 1 can Petite Diced Tomatoes
• 1 can Tomato Paste (6oz)
• 2-3 knobs Butter
• 2-3 Celery Stalks
• ¾ – 1 cup Cream
• 1 tsp. Paprika
• 1 tsp. Turmeric
• 1 tsp. Chili powder
• 1 tsp. Cumin
• 1 tsp. Curry Powder
• 1 tsp. Salt

 

Directions:

1. Rough chop onion, sweet peppers, jalapenos, and smash garlic cloves.
2. Add to blender, along with can of diced tomatoes.
3. Add about 1 tbsp of salt and a drizzle of olive oil.
4. Blend the mixture together till the paste is consistent.
5. Add a 1 tsp. or pat of butter to a separate pan on medium – medium high.
6. Fine slice and dice celery and add to pan, along with can of tomato paste.
7. Increase heat to high until the pan starts to bubble and caramelize.
8. Add the blended paste to the pan.
9. Once the sauce in the pan starts to bubble, decrease to a simmer.
10. Add 1 tsp of turmeric, 1 tsp of curry powder, 1 tsp of chili, 1 tsp of cumin, 2 tbsp of paprika. Let the sauce cook for 20-30 minutes.
11. Large dice the 4-5 chicken breasts.
12. Add ¾ – 1 cup of cream to the sauce, along with a couple of knobs of butter. Stir thoroughly. Salt as needed.
13. Add chicken to the sauce on medium-low and cook for approximately 10 minutes.
14. Check for doneness and tenderness, and serve.
15. Serve with rice, couscous, beans or bread