How to Make Any-night-of-the-week Butter Coconut Chicken Curry

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We hope you got benefit from reading it, now lets go back to butter coconut chicken curry recipe. You can cook butter coconut chicken curry using 26 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butter Coconut Chicken Curry:

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

Instructions 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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