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Melt The Butter In A Skillet Over Medium-High Heat; Cook The Onion And Garlic In The Butter Until The Onions Are Translucent, 2 To 3 Minutes; Add The Chicken And Cook About 30 Seconds While Stirring. Stir In The Curry Paste Until The Chicken Is Evenly Coated. Pour The Chutney And Tomatoes Into The Pan; Continue To Cook Until The Chicken Breasts Is No Longer Pink In The Center And The Juices Run Clear, About 10 Minutes.
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