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Butter Coconut Chicken Curry
Butter Coconut Chicken Curry

Before you jump to Butter Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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Fish is perhaps the best food you can eat up. You may already know this as you’ve likely been told to make sure that you consume fish at least twice a week. This is particularly true if you’ve got heart problems or if your heart is not healthy. Be aware that fish contains a lot of Omega 3’s which are what enables your body to process unhealthy cholesterol. Try eating fish a couple of times every week.

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We hope you got insight from reading it, now let’s go back to butter coconut chicken curry recipe. You can have butter coconut chicken curry using 26 ingredients and 7 steps. Here is how you do that.

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