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Butter Coconut Chicken Curry Recipe

Butter Coconut Chicken Curry Recipe
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Prepare the ingredients before making Butter Coconut Chicken Curry in your home. Then, follow these steps below to serve Butter Coconut Chicken Curry for your family or friends.

Ingredients: Butter Coconut Chicken Curry

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

How to Make Butter Coconut Chicken Curry

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Butter Coconut Chicken Curry in your home by yourself.

    Step 1
  • Mix the marinade sauce ingredients (curry powder, coriander, cardamom, cumin, turmeric, yogurt and salt).
  • Step 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.
  • Step 3
  • Place the paste ingredients, except the coconut milk, into a food processor. Gradually add in the coconut milk as it becomes a paste.
  • Step 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.
  • Step 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.
  • Step 6
  • Add the chutney and heavy cream. Taste and season with salt. Add the garam masala and it's done.
  • Step 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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