Butter Coconut Chicken Curry

Name: Butter Coconut Chicken Curry
Cuisine: American
Ingredients: 2 Chicken thighs; Marinade 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:; 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

cookpad.japan @cookpad_jp

I had a craving for creamy chicken curry.

I didn't make this spicy so that my child could eat it too. If you want to spice it up, you can add some red pepper or substitute the turmeric for curry powder. If you don't have chutney, you can use honey or sugar. Recipe by Nico

I had a craving for creamy chicken curry.

cookpad.japan @cookpad_jp

I had a craving for creamy chicken curry.

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Ingredients

2Chicken thighs
Marinade Sauce:
Chicken Marinating Sauce:
1 tbspCurry powder
1/2 tspcoriander
1/2 tspcardamom
1/2 tspcumin
1 tspTurmeric
3 tbspPlain yogurt
1/2 tspSalt
Paste:
Paste:
1 cloveGarlic
1 smallpiece Ginger
1Onion
30 gramsCashews
1/2 canCoconut milk
Other:
50 gramsButter
1/2 tspChicken soup stock granules
150 mlTomato juice
1/2 canCoconut milk
100 mlHeavy cream
1/2 tspSalt
1 tbspChutney
to tasteGaram masala

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Steps

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.