Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, butter coconut chicken curry. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Butter Coconut Chicken Curry is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Butter Coconut Chicken Curry is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook butter coconut chicken curry using 26 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Butter Coconut Chicken Curry:
- Prepare 2 Chicken thighs
- Get Marinade Sauce:
- Prepare Chicken Marinating Sauce:
- Take 1 tbsp Curry powder
- Get 1/2 tsp coriander
- Prepare 1/2 tsp cardamom
- Take 1/2 tsp cumin
- Make ready 1 tsp Turmeric
- Get 3 tbsp Plain yogurt
- Make ready 1/2 tsp Salt
- Get Paste:
- Prepare Paste:
- Get 1 clove Garlic
- Make ready 1 small piece Ginger
- Make ready 1 Onion
- Take 30 grams Cashews
- Make ready 1/2 can Coconut milk
- Make ready Other:
- Take 50 grams Butter
- Get 1/2 tsp Chicken soup stock granules
- Make ready 150 ml Tomato juice
- Prepare 1/2 can Coconut milk
- Prepare 100 ml Heavy cream
- Get 1/2 tsp Salt
- Take 1 tbsp Chutney
- Prepare to taste Garam masala
Instructions to make Butter Coconut Chicken Curry:
- Mix the marinade sauce ingredients (curry powder, coriander, cardamom, cumin, turmeric, yogurt and salt).
- Cut the chicken into 5 cm cubed pieces and marinate in the marinade for 1 hour. Thinly slice the ginger, cut the garlic cloves in half, and roughly chop the onion for the paste.
- Place the paste ingredients, except the coconut milk, into a food processor. Gradually add in the coconut milk as it becomes a paste.
- Heat a pot on medium heat and add the butter. Add the chicken from Step 1 (with the marinade), the tomato juice, and the chicken soup stock, and simmer.
- Once the chicken has cooked about halfway, add the coconut paste from Step 2. Cover with a lid and simmer on low heat for 15-20 minutes.
- Add the chutney and heavy cream. Taste and season with salt. Add the garam masala and it's done.
- After simmering, let it sit for awhile to allow the flavors to blend. It's probably best if you simmer it the day before you're planning on serving your curry.
So that is going to wrap this up for this special food butter coconut chicken curry recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
