
Coconut Butter Chicken
Mary's Kitchen Crush - "Cousins' Summer"
30
Prep Time (minutes)
55
Cook Time (minutes)
6
ServingsIngredients
- 2 tablespoons (30g) ghee, divided
- 450 g (about 2 large) chicken breasts, cut into 1-inch (2 ½ cm) chunks
- Kosher salt to taste
- Freshly ground black pepper
- 2 yellow onions, diced
- 3 tablespoons (45g) grated ginger
- 3 cloves garlic, crushed
- ½ serrano pepper, seeded and finely chopped
- 1 tablespoon (15g) garam masala
- 1 teaspoon (4g) ground turmeric
- 1 teaspoon (4g) ground coriander
- 1 teaspoon (4g) ground cumin
- ¼ tsp (1g) chili powder
- ¼ tsp (1g) fenugreek powder, optional
- 4 cardamom pods, crushed, seeds reserved and pods discarded
- 1 jar (720ml) tomato passata
- ¼ cup (60ml) water
- ¼ cup (60g) chopped cashews
- 1 cup (236ml) coconut milk
- 1 tablespoon (15g) brown sugar
Steps
- Heat 1 tablespoon (15g) ghee in a large saucepan over medium-high heat. Add chicken, season with salt and pepper and cook, turning occasionally, until golden brown on all sides, about 5 to 7 minutes. Remove to a plate and set aside.
- Heat remaining ghee over medium heat, add onions and cook until softened, about 5 minutes. Add ginger, garlic, serrano pepper and spices. Cook, stirring frequently until fragrant, about 5 minutes. Add passata and water; bring to a boil. Reduce heat and simmer for 15 minutes.
- Transfer sauce to a blender; with cashews. Blend until smooth.
- Return sauce to pan, stir in the coconut milk and sugar. Season with salt and pepper.
- Add chicken and simmer until chicken is cooked through, about 10 minutes.
- Serve with rice.