Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Yield: 3
Prepare this on the stovetop or slow cooker, and enjoy the creamy coconut flavour of this delicious chicken curry in under 30 minutes! So good, you’ll want to dig straight in! Put this together in a heartbeat, and make sure you grab a plate immediately before it’s all gone!
Ingredients
3 tablespoons Butter
3 Boneless chicken breasts
1 can Coconut Milk
400 ml Passata sauce
1 c Plain yoghurt
1 Onion
1 tablespoon Ginger/Garlic paste
SPICES:
1 tablespoon Garam masala
1 tablespoon Curry powder
1 tablespoon Turmeric powder
1 teaspoon Coriander
1 teaspoon Cumin
1 teaspoon Sugar
1 teaspoon Cayenne pepper powder
1 tablespoon salt
1 tablespoon Kasoori Methi” = “Dried fenugreek”, optional
How to make Creamy Coconut Chicken Curry
Step 1: In a pot, melt 2 tbsp butter.
Step 2: Once the butter has melted, add the chopped onion to the pot. Cook until translucent.
Step 3: Add in the cubed chicken, minced ginger, and garlic paste. Saute until they produce some juices.
Step 4: Stir in the passata sauce, spices, and sugar.
Step 5: Pour in the coconut milk followed by butter and plain yoghurt. Simmer for 30 minutes more over low heat, uncovered.
Step 6: Or you can pressure cook following the cookers instruction until done.
Step 7: Garnish with Kasoori Methi/dried fenugreek and serve with basmati rice or naan bread.
Note:
For this recipe, use only high-quality coconut milk. You’ll not hear any liquid swish around when you shake the can.
Nutrition Information:
YIELD: 3, SERVING SIZE: 1
Amount Per Serving: CALORIES: 797 | TOTAL FAT: 54g | SATURATED FAT: 33g | TRANS FAT: 0g | UNSATURATED FAT: 17g | CHOLESTEROL: 130mg | SODIUM: 3205mg | CARBOHYDRATES: 34g | FIBER: 7g | SUGAR: 16g | PROTEIN: 49g
Ingredients
- 3 tablespoons Butter
- 3 Boneless chicken breasts
- 1 can Coconut Milk
- 400 ml Passata sauce
- 1 c Plain yoghurt
- 1 Onion
- 1 tablespoon Ginger/Garlic paste
- SPICES:
- 1 tablespoon Garam masala
- 1 tablespoon Curry powder
- 1 tablespoon Turmeric powder
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon Sugar
- 1 teaspoon Cayenne pepper powder
- 1 tablespoon salt
- 1 tablespoon Kasoori Methi” = "Dried fenugreek”, optional
Instructions
Step 1: In a pot, melt 2 tbsp butter.
Step 2: Once the butter has melted, add the chopped onion to the pot. Cook until translucent.
Step 3: Add in the cubed chicken, minced ginger, and garlic paste. Saute until they produce some juices.
Step 4: Stir in the passata sauce, spices, and sugar.
Step 5: Pour in the coconut milk followed by butter and plain yoghurt. Simmer for 30 minutes more over low heat, uncovered.
Step 6: Or you can pressure cook following the cookers instruction until done.
Step 7: Garnish with Kasoori Methi/dried fenugreek and serve with basmati rice or naan bread.
Notes
For this recipe, use only high-quality coconut milk. You’ll not hear any liquid swish around when you shake the can.
