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chicken Curry each coriander turmeric yogurt salt clove garlic ginger onion cashews coconut milk butter Chicken soup stock granules tomato juice coconut milk cream salt chutney Garam Masala
Viewed: 65 - Published at: 7 years agoIngredients
- 2 Chicken thighs
- 1 tbsp Curry powder
- 1 (to taste), 1/2 teaspoon each Coriander, cardamom, cumin, etc.
- 1 tsp Turmeric
- 3 tbsp Plain yogurt
- 1/2 tsp Salt
- 1 clove Garlic
- 1 small piece Ginger
- 1 Onion
- 30 grams Cashews
- 1/2 can Coconut milk
- 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
- 1 Garam masala
Method
- 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.
- Place the paste ingredients, except the coconut milk, into a food processor.
- Gradually add in the coconut milk as it becomes a paste.
- 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.
- 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.
- Add the chutney and heavy cream.
- Taste and season with salt.
- Add the garam masala and it's done.
- 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.
