Delicious Recipe

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butter coconut chicken curry. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Butter Coconut Chicken Curry is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Butter Coconut Chicken Curry is something which I’ve loved my whole life. They’re fine 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:

1. Take 2 Chicken thighs
2. Get Marinade Sauce:
3. Make ready Chicken Marinating Sauce:
4. Make ready 1 tbsp Curry powder
5. Take 1/2 tsp coriander
6. Get 1/2 tsp cardamom
7. Get 1/2 tsp cumin
8. Get 1 tsp Turmeric
9. Prepare 3 tbsp Plain yogurt
10. Prepare 1/2 tsp Salt
11. Take Paste:
12. Take Paste:
13. Get 1 clove Garlic
14. Take 1 small piece Ginger
15. Make ready 1 Onion
16. Make ready 30 grams Cashews
17. Get 1/2 can Coconut milk
18. Prepare Other:
19. Get 50 grams Butter
20. Take 1/2 tsp Chicken soup stock granules
21. Make ready 150 ml Tomato juice
22. Get 1/2 can Coconut milk
23. Take 100 ml Heavy cream
24. Prepare 1/2 tsp Salt
25. Get 1 tbsp Chutney
26. Take 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 this up for this exceptional food butter coconut chicken curry recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!