Butter Coconut Chicken Curry
Butter Coconut Chicken Curry

Hey everyone, it is me, Connelly, welcome to our recipe website. Today, I’m gonna show you how to make a special dish, butter coconut chicken curry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butter Coconut Chicken Curry is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Butter Coconut Chicken Curry is something which I have loved my entire life.

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

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

So that’s going to wrap this up for this exceptional food butter coconut chicken curry recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to butter coconut chicken curry cooking. Go on get cooking!