• 3 Tablespoons Butter

• 3 Cups Cut Chicken
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1/2 Teaspoon Garlic Powder
• Dash of Paprika
• 1 Sweet Vidalia Onion, Chopped
• 2 Carrots, Chopped
• 3 Cups Coconut Milk
• Juice from 1/2 Lime
• 2/3 Cup Peas
• 2/3 Cup Curry Paste
• 2 Tablespoons Butter
• 1 Teaspoon Garam Masala
• Fresh Cilantro, For Serving

Suggestions: Serve with a slice of Naan Bread. 

Instructions:

1. Over Medium Low Heat, add 2 Tablespoons Butter to a pot. 
2. Once hot, add Chicken to the pot and season with Salt, Pepper, Garlic Powder and a dash of Paprika (optional). Sear until the chicken is cooked through and Golden Brown. Transfer the chicken to a plate and keep warm. 
3. In the same pot, add another Tablespoon of Butter. Add Onions, Carrots and Potatoes and let them cook until softened. 
4. Return the Chicken to the pot, along with Coconut Milk (slowly add until its reached desired consistency). Add the Lime Juice. Bring to a boil, then let simmer covered for 10 minutes or so. 
5. Add the Peas and the Curry Paste. Stir well. 
6. As the Sauce begins to cool, add 2 Tablespoons Butter and Garam Masala.
7. Serve over Cooked Rice with a Fresh Cilantro over dish.