- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) butter
- 2 large red onions, thinly sliced
- ¼ cup (60 ml) finely chopped fresh ginger
- ¼ cup (60 ml) finely chopped garlic
- ¼ cup (60 ml) garam masala
- 3 tbsp (45 ml) ground cumin
- 3 tbsp (45 ml) curry powder
- 6 bay leaves
- 6 tbsp (90 ml) honey or brown sugar
- 4 cups (1 litre) canned diced tomatoes
- 4 cups (1 litre) Tomato Cocktail Fairlee
- 2 cups (500 ml) coconut milk
- 10 lb (4.5 kg) boneless, skinless chicken (breasts or thighs), cubed
- 6 tbsp (90 ml) Lime Juice Fairlee
- 1 ½ cups (375 ml) chopped fresh cilantro
For serving
- Cooked basmati rice
- Yogurt or sour cream
- Fresh cilantro leaves
- Lime wedges
- In a large stockpot, heat the oil and butter over medium heat until foamy. Add the onions and cook, stirring often, until starting to brown, about 10 minutes. Add the ginger, garlic and spices. Cook while stirring until fragrant, about 2 minutes. Add the honey or brown sugar and cook while stirring for 1 minute.
- Add the diced tomatoes and Tomato Cocktail; season with salt and pepper. Bring to a boil. Reduce the heat and let simmer for 20 minutes.
- Add the coconut milk and simmer gently until the sauce has thickened, about 30 minutes.
- Season the cubed chicken with salt and pepper. Add to the curry sauce and simmer for 15 minutes, or until the chicken is cooked through.
- Add the Lime Juice and cilantro. Remove the bay leaves. Adjust the seasoning.
- Serve over cooked basmati rice. Add a spoonful of yogurt or sour cream to each portion and garnish with cilantro leaves and lime wedges.