You need these spices…AND ground coriander, which I didn’t have in my pantry.
Chop up several cloves of garlic.
And throw everything in a mixing bowl! Chicken breasts, garlic, all the spices…and the juice of a whole lime. Cover the bowl and stick it in the fridge for several hours, just to let everything meet and fall in love.
After marinating the chicken, dice up a whole onion.
Heat 1/4 cup (1/2 stick) butter in a large skillet.
Let the onions cook for several minutes…
…Until they’re golden brown and translucent.
Next, Add the chicken breasts to the pan. I sort of scooted the onions over so the chicken would go right against the pan.
Cook the chicken for a couple of minutes, then flip it to the other side.
Pour in the tomato sauce…
And the diced tomatoes. Now cover the pan and cook it for 30 minutes.
Right before serving, pour in the cream. Of course.
Try to pour it all around the edges of the pan to make it easy to stir together.
Come on. This is absolutely too much for me. And you should smell it!
Just slowly stir around the chicken—you could even remove the chicken for a minute or two to make it easy to stir.
When it’s all combined, throw in a bunch of chopped cilantro.
Stir it to combine, and make sure the sauce heats back up.
And that’s it!
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