This is how Butter Coconut Chicken Curry can assist you in weight reduction
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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 On This Page We Are Going To Be Checking Out The Many Benefits Of Coconut Oil.

In this day and age of people are trying to live a healthier life and you are going to discover that the utilization of coconut oil can help you accomplish this. You’re also going to find that there is not just one specific benefit that is connected with coconut oil but the benefits can be vast. There’s another thing that’s important to know about this product and that’s the reality that it can benefit you when you use it both internally as well as externally for your body. If you’re wondering what a few of these benefits are you need to be glad to understand that we are going to be explaining to you in this article what a number of these benefits could be.

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We hope you got benefit from reading it, now let’s go back to butter coconut chicken curry recipe. To cook butter coconut chicken curry you only need 26 ingredients and 7 steps. Here is how you achieve it.

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