Step 1

Cut the chicken into 1 1/2 inch (5 cm) pieces. In a bowl, combine all the ingredients for the marinade. Add the chicken, cover with plastic wrap, and refrigerate for 2 hours or up to 24 hours.

Step 2

After 2 hours remove the chicken from the fridge. Dice the onion and mince the garlic. Peel and finely chop the ginger. Slice the chili pepper and discard the seeds.

Step 3

Heat a large pot greased with half of the butter over medium heat. Add the onion and cook for 5 to 7 minutes, until fragrant and lightly browned. Add the garlic, ginger, and chili pepper. Cook for another 2 to 3 minutes.

Step 4

Add the marinated chicken, and cook for about 10 minutes, stirring frequently. Then add the tomato paste, chicken stock, and the remaining butter.

Step 5

Bring to a boil, then reduce the heat to medium. Cook, uncovered, for 15 minutes.

Step 6

Pour in the cream, and cook for another 5 to 10 minutes. Remove from the heat and let sit for 5 minutes. Season with salt and pepper to taste. Optionally add cilantro (or parsley) and serve with palmini rice, cauliflower rice or shirataki rice.

Step 7

Eat warm or let it cool down and store in the fridge for up to 4 days.