Butter Coconut Chicken Curry
Butter Coconut Chicken Curry

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, butter coconut chicken curry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Add coconut milk and water and bring to a simmer. Heat oil in a large saucepan over medium-high heat. Coconut Chicken Curry recipe perfect for a busy weeknight meal!

Butter Coconut Chicken Curry is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Butter Coconut Chicken Curry is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have butter coconut chicken curry using 26 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Butter Coconut Chicken Curry:
  1. Take 2 Chicken thighs
  2. Take Marinade Sauce:
  3. Take Chicken Marinating Sauce:
  4. Prepare 1 tbsp Curry powder
  5. Take 1/2 tsp coriander
  6. Prepare 1/2 tsp cardamom
  7. Take 1/2 tsp cumin
  8. Take 1 tsp Turmeric
  9. Prepare 3 tbsp Plain yogurt
  10. Take 1/2 tsp Salt
  11. Take Paste:
  12. Prepare Paste:
  13. Get 1 clove Garlic
  14. Take 1 small piece Ginger
  15. Make ready 1 Onion
  16. Make ready 30 grams Cashews
  17. Make ready 1/2 can Coconut milk
  18. Take Other:
  19. Prepare 50 grams Butter
  20. Prepare 1/2 tsp Chicken soup stock granules
  21. Take 150 ml Tomato juice
  22. Make ready 1/2 can Coconut milk
  23. Take 100 ml Heavy cream
  24. Get 1/2 tsp Salt
  25. Take 1 tbsp Chutney
  26. Prepare to taste Garam masala

In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter, then coat with coconut mixture. Serve with preserves. butter chicken with coconut milk. Butter chicken tops my list of comfort foods.

Instructions to make Butter Coconut Chicken Curry:
  1. Mix the marinade sauce ingredients (curry powder, coriander, cardamom, cumin, turmeric, yogurt and salt).
  2. 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.
  3. Place the paste ingredients, except the coconut milk, into a food processor. Gradually add in the coconut milk as it becomes a paste.
  4. 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.
  5. 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.
  6. Add the chutney and heavy cream. Taste and season with salt. Add the garam masala and it's done.
  7. 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.

I had a fierce craving the other day and crafted this easy homemade version instead of ordering in. This curry was simple to make and amazing to eat. I used a can of coconut milk, instead of the traditional whipping cream and love it all the more for being healthier. Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro. Stir to coat well, and until peanut butter has melted.

So that’s going to wrap it up with this special food butter coconut chicken curry recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!