Recipe of Super Quick Homemade Butter Coconut Chicken Curry

Butter Coconut Chicken Curry

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, butter coconut chicken curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Butter Coconut Chicken Curry is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Butter Coconut Chicken Curry is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. 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. Get Marinade Sauce:
  3. Make ready Chicken Marinating Sauce:
  4. Prepare 1 tbsp Curry powder
  5. Prepare 1/2 tsp coriander
  6. Take 1/2 tsp cardamom
  7. Make ready 1/2 tsp cumin
  8. Get 1 tsp Turmeric
  9. Prepare 3 tbsp Plain yogurt
  10. Get 1/2 tsp Salt
  11. Take Paste:
  12. Take Paste:
  13. Get 1 clove Garlic
  14. Make ready 1 small piece Ginger
  15. Get 1 Onion
  16. Take 30 grams Cashews
  17. Get 1/2 can Coconut milk
  18. Take Other:
  19. Make ready 50 grams Butter
  20. Get 1/2 tsp Chicken soup stock granules
  21. Get 150 ml Tomato juice
  22. Get 1/2 can Coconut milk
  23. Take 100 ml Heavy cream
  24. Take 1/2 tsp Salt
  25. Make ready 1 tbsp Chutney
  26. Make ready 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 is going to wrap it up with this exceptional food butter coconut chicken curry recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!