Recipe of Award-winning Butter Coconut Chicken Curry

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Butter Coconut Chicken Curry. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Butter Coconut Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butter Coconut Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Butter Coconut Chicken Curry using 26 ingredients and 7 steps. Here is how you can achieve that.

I had a craving for creamy chicken curry. I didn't make this spicy so that my child could eat it too. If you want to spice it up, you can add some red pepper or substitute the turmeric for curry powder. If you don't have chutney, you can use honey or sugar. Recipe by Nico

Ingredients and spices that need to be Get to make Butter Coconut Chicken Curry:

1. 2 Chicken thighs
2. Marinade Sauce:
3. Chicken Marinating Sauce:
4. 1 tbsp Curry powder
5. 1/2 tsp coriander
6. 1/2 tsp cardamom
7. 1/2 tsp cumin
8. 1 tsp Turmeric
9. 3 tbsp Plain yogurt
10. 1/2 tsp Salt
11. Paste:
12. Paste:
13. 1 clove Garlic
14. 1 small piece Ginger
15. 1 Onion
16. 30 grams Cashews
17. 1/2 can Coconut milk
18. Other:
19. 50 grams Butter
20. 1/2 tsp Chicken soup stock granules
21. 150 ml Tomato juice
22. 1/2 can Coconut milk
23. 100 ml Heavy cream
24. 1/2 tsp Salt
25. 1 tbsp Chutney
26. to taste Garam masala

Instructions to make 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.

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So that is going to wrap this up for this special food Recipe of Favorite Butter Coconut Chicken Curry. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!