Coconut butter chicken

By Mary Berg
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SERVES
6
TOTAL TIME

Ingredients

  • 2 tablespoons (30 grams) ghee, divided
  • 450 grams (about 2 large) chicken breasts, cut into 2-1/2 centimeter chunks
  • Kosher salt to taste
  • Freshly ground black pepper
  • 2 yellow onions, diced
  • 3 tablespoons (45 grams) grated ginger
  • 3 cloves garlic, crushed
  • 1/2 serrano pepper, seeded and finely chopped
  • 1 tablespoon (15 grams) garam masala
  • 1 teaspoon (4 grams) ground turmeric
  • 1 teaspoon (4 grams) ground coriander
  • 1 teaspoon (4 grams) ground cumin
  • 1/4 teaspoon (1 gram) chili powder
  • 1/4 teaspoon (1 gram) fenugreek powder, optional
  • 4 cardamom pods, crushed, seeds reserved and pods discarded
  • 1 jar (720 milliliters) tomato passata
  • 1/4 cup (60 milliliters) water
  • 1/4 cup (60 grams) chopped cashews
  • 1 cup (236 milliliters) coconut milk
  • 1 tablespoon (15 grams) brown sugar
  • 1 tablespoon (21 grams) honey

Directions

  1. Heat one tablespoon (15 grams) 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 five to seven minutes. Remove to a plate and set aside.
  2. Heat remaining ghee over medium heat, add onions and cook until softened, about five minutes. Add ginger, garlic, serrano pepper and spices. Cook, stirring frequently until fragrant, about five minutes. Add passata and water; bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Transfer sauce to a blender and add cashews. Blend until smooth.
  4. Return sauce to pan and stir in the coconut milk, brown sugar and honey. Season with salt and pepper. Add chicken and simmer until chicken is cooked through, about ten minutes. Serve with rice and/or naan.

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