Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, butter coconut chicken curry. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables. Heat oil in a large saucepan over medium-high heat.
Butter Coconut Chicken Curry is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Butter Coconut Chicken Curry is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to 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:
- Get 1 tbsp Curry powder
- Prepare 1/2 tsp coriander
- Make ready 1/2 tsp cardamom
- Prepare 1/2 tsp cumin
- Get 1 tsp Turmeric
- Get 3 tbsp Plain yogurt
- Prepare 1/2 tsp Salt
- Make ready Paste:
- Get Paste:
- Make ready 1 clove Garlic
- Get 1 small piece Ginger
- Make ready 1 Onion
- Make ready 30 grams Cashews
- Make ready 1/2 can Coconut milk
- Take Other:
- Make ready 50 grams Butter
- Make ready 1/2 tsp Chicken soup stock granules
- Prepare 150 ml Tomato juice
- Take 1/2 can Coconut milk
- Prepare 100 ml Heavy cream
- Prepare 1/2 tsp Salt
- Take 1 tbsp Chutney
- Get to taste Garam masala
Coconut curry chicken thighs: thigh meat will work great. Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. Coconut curry chicken is an easy, healthy dinner that's packed with flavor. Just let the chicken simmer in curry spice and coconut milk!
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.
This coconut chicken curry is less 'Thai' and more 'South Asian' in that the spices and method is similar to a Pakistani and North Indian chicken curry. This curry uses no curry paste, just a handful of spices. The sauce is made of tomato, curry powder, onions and coconut milk. Coconut Chicken Curry. featured in Trinidadian Roti And Fillings. Coconut Chicken Curry is one of those classic, savory meals everyone loves, and this Instant Pot version will have your dinner on the table in no time!
So that’s going to wrap this up with this exceptional food butter coconut chicken curry recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
