Butter Coconut Chicken Curry

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, Butter Coconut Chicken Curry. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Butter Coconut Chicken Curry is one of the most favored of current trending foods in the world. It is easy, it's fast, it tastes yummy. It is appreciated by millions daily. Butter Coconut Chicken Curry is something which I have loved my whole life. They're nice and they look fantastic.

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 must first prepare a few components. You can cook Butter Coconut Chicken Curry using 26 ingredients and 7 steps. Here is how you cook it.

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 Take 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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