How to Cook Perfect Butter Coconut Chicken Curry

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Before you jump to Butter Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Stamina Raising Snacks.

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A large selection of easy health snacks is easily available. Determining to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to butter coconut chicken curry recipe. To make butter coconut chicken curry you only need 26 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Butter Coconut Chicken Curry:

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

Steps 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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