Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat butter in large frying pan. add onions and cook for 5 to 6 minutes over medium heat, stirring occasionally. lower temperature to low. mix in curry powder and cook for 3 to 4 minutes longer. add chicken and stir; season to taste with salt and pepper. cook 2 to 3 minutes over medium heat. pour in chicken stock and bring to a boil. continue cooking 9 to 10 minutes over medium low heat. mix cornstarch with water; stir into sauce. cook for a minute or so to blend. pour in cream and bring to boil. simmer for 2 to 3 minutes. arrange chicken on serving platter. sprinkle with parsley and olives.

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.