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Butter Coconut Chicken Curry
Butter Coconut Chicken Curry

Before you jump to Butter Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Looking At The Lots Of Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to butter coconut chicken curry recipe. You can cook butter coconut chicken curry using 26 ingredients and 7 steps. Here is how you achieve it.

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

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