1/2 cup butter
2 onions peeled and diced
3 garlic cloves, minced
2 lb skinless, boneless chicken breasts or legs
1/2 teaspoon each salt and pepper
4 teaspoons mild indian curry paste
2 teaspoons minced gingerroot
1 teaspoon ground cinnamon
1 can (28 oz) diced tomatoes
1/4 cup sour cream
1/4 cup chopped fresh coriander
Steamed rice or naan bread, to serve with
Melt half the butter ina dutch oven seto over medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes.
Cut each chicken piece in hlaf. Sprinkle with salt and pepper. Increase heat under pan to medium-high. Add chicken and cook, turning as necessary, until browned.
Stir in curry paste, gingerroot and cinnamon. Cook, stirring, for 30 seconds. Add tomatoes, including juices, and remaining butter to a pan and bring to a boil.
Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Stir in sour cream and coriander. Heat until very hot without boiling. Serve with rice or naan bread. Garnish with lime wedges.