Butter Coconut Chicken Curry

Butter Coconut Chicken Curry

I love the creaminess and rich flavors of this curry. It's pretty authentic but very easy to make. This has a mild spiciness and is somewhat sweet.


Chicken thighs
Chicken Marinating Sauce:
Curry powder
1 tablespoon
Coriander, cardamom, cumin, etc.
to taste, 1/2 teaspoon each
1 teaspoon
Plain yogurt
3 tablespoons
1/2 teaspoon
1 clove
1 small piece
1 (small)
30 g
Coconut milk
1/2 can
50 g
Chicken soup stock granules
1/2 teaspoon
Tomato juice
150 ml
Coconut milk
1/2 can
Heavy cream
100 ml
1/2 teaspoon
1 tablespoon
Garam masala
to taste


1. 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.
2. Place the paste ingredients, except the coconut milk, into a food processor. Gradually add in the coconut milk as it becomes a paste.
3. 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.
4. 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.
5. Add the chutney and heavy cream. Taste and season with salt. Add the garam masala and it's done.
6. 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.

Story Behind this Recipe

I had a craving for creamy chicken curry.