How to Make Perfect Butter Coconut Chicken Curry

Butter Coconut Chicken Curry

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, butter coconut chicken curry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Butter Coconut Chicken Curry is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Butter Coconut Chicken Curry is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have 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:
  1. Make ready 2 Chicken thighs
  2. Make ready Marinade Sauce:
  3. Take Chicken Marinating Sauce:
  4. Get 1 tbsp Curry powder
  5. Take 1/2 tsp coriander
  6. Take 1/2 tsp cardamom
  7. Make ready 1/2 tsp cumin
  8. Make ready 1 tsp Turmeric
  9. Take 3 tbsp Plain yogurt
  10. Take 1/2 tsp Salt
  11. Get Paste:
  12. Prepare Paste:
  13. Make ready 1 clove Garlic
  14. Take 1 small piece Ginger
  15. Prepare 1 Onion
  16. Take 30 grams Cashews
  17. Make ready 1/2 can Coconut milk
  18. Get Other:
  19. Take 50 grams Butter
  20. Make ready 1/2 tsp Chicken soup stock granules
  21. Make ready 150 ml Tomato juice
  22. Make ready 1/2 can Coconut milk
  23. Take 100 ml Heavy cream
  24. Prepare 1/2 tsp Salt
  25. Get 1 tbsp Chutney
  26. Prepare to taste Garam masala
Instructions 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 it up for this special food butter coconut chicken curry recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!