Butter Coconut Chicken Curry Recipe

Name: Butter Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cut the chicken into 5 cm cubed pieces and marinate in the marinade for 1 hour.
2
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.
4
Gradually add in the coconut milk as it becomes a paste.
5
Heat a pot on medium heat and add the butter.
6
Add the chicken from Step 1 (with the marinade), the tomato juice, and the chicken soup stock, and simmer.
7
Once the chicken has cooked about halfway, add the coconut paste from Step 2.
8
Cover with a lid and simmer on low heat for 15-20 minutes.
9
Add the chutney and heavy cream.
10
Taste and season with salt.
11
Add the garam masala and it's done.
12
After simmering, let it sit for awhile to allow the flavors to blend.
13
It's probably best if you simmer it the day before you're planning on serving your curry.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 Chicken thighs, 1 tbsp Curry powder, 1 (to taste), 1/2 teaspoon each Coriander, cardamom, cumin, etc., 1 tsp Turmeric, and more.

Yes, Butter Coconut Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Coconut Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions