You may swear off restaurants altogether after tasting the sauce in this creamy, delicious chicken dish. Serve it over a bed of brown rice with a side of garlic-buttered naan.
Trim any fat from chicken and cut into bite-sized portions.
Combine marinade ingredients and stir in chicken. Cover and refrigerate for several hours or up to one day.
Heat a large skillet over medium heat and add in marinated chicken (do not drain).
While chicken is cooking, prepare the sauce.
Toast spices and butter in skillet over medium heat until spices have darkened, about 5-10 minutes. Add tomato sauce and coconut milk and stir to combine. Cook until sauce thickens and reduces, about 15 minutes.
Pour sauce into cooked chicken and allow to reduce a bit more.
Serve over brown rice.