Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil and butter in a large, deep, lidded frying pan. stir in the onions, cover and cook gently for 8-10 minutes or until soft. stir in the curry powder and cook for a further 2 minutes. arrange the chicken breasts on top, sprinkle with a little salt and cover. cook over a low heat for 20-25 minutes, turning chicken occasionally. pour in the brandy and bubble for 5 minutes. add the cream and heat through. serve with rice or new potatoes.

Target recipe: cut chicken into cubes and set aside. in a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened. add chicken and stir to coat chicken in seasonings. stir in stock, coconut, chutney and ketchup. bring to a boil then reduce heat and simmer 5 minutes. add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. dissolve cornstarch in water; stir into skillet and bring to a boil. stir cook until sauce is thickened. serve over basmati rice or long grain rice. this recipe can be made the day before and refrigerated until needed.