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The ingredients needed to cook Butter Coconut Chicken Curry:
- Get 2 Chicken thighs
- Take Marinade Sauce:
- You need Chicken Marinating Sauce:
- Use 1 tbsp Curry powder
- Provide 1/2 tsp coriander
- Provide 1/2 tsp cardamom
- You need 1/2 tsp cumin
- Take 1 tsp Turmeric
- Use 3 tbsp Plain yogurt
- Get 1/2 tsp Salt
- Get Paste:
- Take Paste:
- Get 1 clove Garlic
- Provide 1 small piece Ginger
- You need 1 Onion
- Prepare 30 grams Cashews
- You need 1/2 can Coconut milk
- Provide Other:
- Use 50 grams Butter
- Use 1/2 tsp Chicken soup stock granules
- Get 150 ml Tomato juice
- Prepare 1/2 can Coconut milk
- Prepare 100 ml Heavy cream
- Prepare 1/2 tsp Salt
- Get 1 tbsp Chutney
- Take 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.
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