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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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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:
- Prepare 2 of Chicken thighs.
- Get of Marinade Sauce:.
- Take of Chicken Marinating Sauce:.
- You need 1 tbsp of Curry powder.
- Use 1/2 tsp of coriander.
- You need 1/2 tsp of cardamom.
- Use 1/2 tsp of cumin.
- Take 1 tsp of Turmeric.
- Provide 3 tbsp of Plain yogurt.
- Use 1/2 tsp of Salt.
- You need of Paste:.
- You need of Paste:.
- Use 1 clove of Garlic.
- Use 1 small of piece Ginger.
- You need 1 of Onion.
- You need 30 grams of Cashews.
- Provide 1/2 can of Coconut milk.
- Prepare of Other:.
- Provide 50 grams of Butter.
- Take 1/2 tsp of Chicken soup stock granules.
- Provide 150 ml of Tomato juice.
- You need 1/2 can of Coconut milk.
- Use 100 ml of Heavy cream.
- Get 1/2 tsp of Salt.
- Use 1 tbsp of Chutney.
- Prepare to taste of Garam masala.
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..
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