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Before you jump to Butter Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about On This Page We Are Going To Be Checking Out The Many Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to butter coconut chicken curry recipe. To cook butter coconut chicken curry you only need 26 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Butter Coconut Chicken Curry:
- You need 2 Chicken thighs
- Get Marinade Sauce:
- Provide Chicken Marinating Sauce:
- Provide 1 tbsp Curry powder
- Get 1/2 tsp coriander
- Get 1/2 tsp cardamom
- Get 1/2 tsp cumin
- Provide 1 tsp Turmeric
- Take 3 tbsp Plain yogurt
- You need 1/2 tsp Salt
- Use Paste:
- Use Paste:
- Get 1 clove Garlic
- You need 1 small piece Ginger
- Take 1 Onion
- Take 30 grams Cashews
- Use 1/2 can Coconut milk
- Use Other:
- Take 50 grams Butter
- Prepare 1/2 tsp Chicken soup stock granules
- Get 150 ml Tomato juice
- Prepare 1/2 can Coconut milk
- Prepare 100 ml Heavy cream
- You need 1/2 tsp Salt
- Get 1 tbsp Chutney
- Prepare to taste Garam masala
Steps 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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