Indian takeaways are life. There is just something about curry houses that get me going. Their sauces are immaculate, just imagine tender chicken swimming in a thick coconut butter sauce…
This is exactly what I tried to re-create. I didn’t want to try something from a pot, you know those pre-prepared curry sauces that don’t taste authentic in the slightest. Talking of authentic, I have never made curry before nor learnt how to. I basically just threw flavours together and the result really was magical. I don’t like too much spice so this is for a mild curry, the slightest hint of spice. Which you can always alter.
Butter chicken curry is one thing, and coconut chicken curry another. Why not merge them together and produce a coconut butter chicken curry? I can assure you, it’s as good as it sounds.
Cooking time: 1.30/2 hours
-4 chicken breasts, diced
-1 onion, diced
-2 peppers, diced
-1 tin of chopped tomatoes
-1 tin of coconut milk (or creamed coconut will work)
-6 garlic cloves
-2 medium fresh tomatoes, diced
-1 tin of chickpeas
-1 pint of water
-1/2 teaspoon ground cumin
-1 tablespoon paprika
-1 tablespoon garam masala
-1 teaspoon chilli powder (use more if you want spicy curry)
-1/2 teaspoon dried chillies
-1 teaspoon salt
-1 teaspoon pepper
-1-2 fresh chillies (use more if you wish for a hotter curry)
Dice your chicken and vegetables and then add all the spices to them with a little olive oil, and mix thoroughly so the spices coat them. Cover the bottom of the dish with sunflower or vegetable oil and fry the chicken, onion and peppers at a medium to high heat. Once the onions are golden, add the fresh tomatoes and tin of chopped tomatoes. Let it simmer for a couple of minutes. Next, pour in the coconut milk. Mix well and let it simmer again for a couple of minutes. The curry should be bubbling slightly.
Chop garlic finely and stir into the curry. Then drain your chickpeas and add the entire tin into the curry. With the tomato paste, you want to mix it with the water so it gets a little more tomato flavour to it. Once you have mixed the water and tomato paste so it is slightly thicker, add to the curry. You can now leave the curry to simmer for 30-40 minutes, keep checking up on it and tasting it. You should taste vibrant tomato and coconut at this stage. Next, put a good amount of butter into the curry. You want the butter to immerse into the curry.
Leave the curry for as long as you need, I left mine to simmer gently for about 45 minutes so all the flavours infused. Taste. Your. Curry. If it isn’t spicy enough for you, add more fresh chillies or powder. I added more butter, in total about 4 tablespoons so I could get that authentic butter chicken taste.
When you are ready to eat, serve it as it is over rice or just enjoy on it’s own.
How hot do you like your curry? Will you be giving this one a go?
Let me know in the comments below 🙂