Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, butter coconut chicken curry. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Butter Coconut Chicken Curry is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Butter Coconut Chicken Curry is something that I’ve loved my entire life. They are nice and they look wonderful.
Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables. Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have butter coconut chicken curry using 26 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Butter Coconut Chicken Curry:
- Get 2 Chicken thighs
- Take Marinade Sauce:
- Prepare Chicken Marinating Sauce:
- Make ready 1 tbsp Curry powder
- Take 1/2 tsp coriander
- Take 1/2 tsp cardamom
- Take 1/2 tsp cumin
- Get 1 tsp Turmeric
- Make ready 3 tbsp Plain yogurt
- Get 1/2 tsp Salt
- Prepare Paste:
- Take Paste:
- Make ready 1 clove Garlic
- Make ready 1 small piece Ginger
- Prepare 1 Onion
- Make ready 30 grams Cashews
- Take 1/2 can Coconut milk
- Take Other:
- Get 50 grams Butter
- Take 1/2 tsp Chicken soup stock granules
- Take 150 ml Tomato juice
- Get 1/2 can Coconut milk
- Take 100 ml Heavy cream
- Take 1/2 tsp Salt
- Make ready 1 tbsp Chutney
- Get to taste Garam masala
Coconut curry chicken is an easy, healthy dinner that's packed with flavor. The sauce is made of tomato, curry powder, onions and coconut milk. Coconut curry chicken and vegetables: this curry has some red pepper in it, but feel free to increase the veggies! You can add some carrot sticks (add along with red pepper) and spinach (stir in at the very end — residual heat will cook it down).
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.
Coconut curry chicken thighs: thigh meat will work great. Coconut Curry Chicken is made easy by using cooked rotisserie chicken. This is a great weeknight meal filled with lots of flavor. This Coconut Curry Chicken was so easy and exactly what I was looking for. I don't make a lot of curry because my husband isn't the biggest fan, so all I had on hand.
So that’s going to wrap it up for this exceptional food butter coconut chicken curry recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
