Thai coconut butter chicken curry 🍗

Name: Thai coconut butter chicken curry 🍗
Total time: 3600 s
Yield: 4 people
Cuisine: South African
Ingredients: 500 gr chicken (cubed); 2 leaks; 8 mushrooms; 4 small peppers; 8 broccolini; 3 baby marrows; 1 ts pepper; 3 ts salt (add more to your taste); 2 TS butter chicken curry mix or see my spices mix tip; 1 can coconut milk or cream; 2 TS coconut oil

Marianna Christodoulou @The21Eats

Cape Town, Western Cape, South Africa

I love thai food, and when I tried butter chicken for the first time, I thought to myself that I can give it a try and cook something similar on my own. In this recipe I mix and match a lot of different spices (which I love doing) and simply added coconut milk! I hope it can inspire you for making dinner on a cold rainy night. This recipe also has a big amount of different vegetables that gives you the extra nutrition 🤤😉 #butterchickencurry #thaicurry

Marianna Christodoulou @The21Eats

Cape Town, Western Cape, South Africa

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Ingredients

1 hr

4 people

500 grchicken (cubed)
2leaks
8mushrooms
4small peppers
8broccolini
3baby marrows
1ts pepper
3ts salt (add more to your taste)
2TS butter chicken curry mix or see my spices mix tip
1 cancoconut milk or cream
2TS coconut oil

Saved

Steps

1 hr

1

Thinly slice all vegetables and keep aside.
2

Melt coconut oil, on medium heat and add all vegetable slowly and mix. Add one at a time and then mix, then add next one until you have added all veggies. I usually start with peppers and leaks first and then add the rest.
3

Cover with the lid and let veggies sweat for 5 min, open lid and mix well. Add the chicken cubes and mix well. Cover and let it cook for 10 min.
4

Add butter chicken curry mix, and mix well. Then add coconut milk, and let cook for 20 min covered. Open lid to mix occasionally. Turn off heat and wnjoy with rice (check out my recipe on how to make the best basmati rice) on the side or on its own.