Butter Chicken

1 lb chicken tenders, cut into chunks
2-3 medium red potatoes
(I like potato in mine, but this can be left out)
1 medium onion, diced
1 tbsp cumin powder
2 cloves garlic, minced
1 jar Korma simmer sauce
4 oz water
1 8oz tub of whipped cream cheese
3-4 tbsp butter
Salt to taste
(fresh lime juice, optional)

Botan (sticky) rice or basmati rice, cooked per package directions.

This is a recipe I invented to give myself a quick easy butter chicken when I don't feel like going through the hassle of making the entire sauce from scratch. Using a Korma sauce as a base and tweaking it a bit will give you a very nice dinner with minimal effort!

Directions: In a pan saute the onion, diced chicken and diced potato until chicken is mostly done and potato is softening. Add minced garlic and saute a few more minutes. Add one jar of Korma simmer sauce , which can be found in the ethnic aisle of any grocery store. Add water and cumin. Simmer on medium low for 20 minutes. Stir in tub of cream cheese until melted and incorporated into the sauce. Add butter and stir until melted. Salt to taste and serve over rice. Drizzle with a bit of fresh lime juice, if desired.

Enjoy!