Butter Chicken and Potato Curry by Mel’s Kitchen Cafe

– 1 tablespoon olive oil or ghee
– 1/2 cup diced white, red or yellow onions
– 3-4 medium cloves garlic, finelyminced or pressed through a garlic press (for about 2 teaspoon s)
– 1/2 tablespoon grated fresh ginger or ginger paste
– 2 pounds boneless, skinless chicken breasts, cut into about 1-inch pieces
– 2 cups peeled, chopped russet, yellow or red potatoes (about 10 ounces)
– 2 teaspoon s ground coriander
– 2 teaspoon s garam masala
– 2 teaspoon s turmeric
– 1 teaspoon salt
– 1/2 teaspoon paprika
– 2 cans (15-ounces each) canned tomato sauce
– 1 can (15-ounces) reduced fat coconut milk
– 1 to 2 tablespoons butter, optional (but delicious)
– Hot, cooked rice for serving
– Fresh, chopped cilantro, for garnish

Prep Time: 20 min
Cook Time: 12 min
Total Time: 32 min