Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butter coconut chicken curry. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Butter Coconut Chicken Curry is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Butter Coconut Chicken Curry is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook butter coconut chicken curry using 26 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Butter Coconut Chicken Curry:
- Get 2 Chicken thighs
- Get Marinade Sauce:
- Get Chicken Marinating Sauce:
- Prepare 1 tbsp Curry powder
- Get 1/2 tsp coriander
- Prepare 1/2 tsp cardamom
- Take 1/2 tsp cumin
- Make ready 1 tsp Turmeric
- Prepare 3 tbsp Plain yogurt
- Prepare 1/2 tsp Salt
- Make ready Paste:
- Make ready Paste:
- Take 1 clove Garlic
- Make ready 1 small piece Ginger
- Take 1 Onion
- Take 30 grams Cashews
- Prepare 1/2 can Coconut milk
- Take Other:
- Prepare 50 grams Butter
- Prepare 1/2 tsp Chicken soup stock granules
- Get 150 ml Tomato juice
- Take 1/2 can Coconut milk
- Prepare 100 ml Heavy cream
- Make ready 1/2 tsp Salt
- Make ready 1 tbsp Chutney
- Take 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.
So that’s going to wrap it up for this special food butter coconut chicken curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
