Coconut Butter Chicken Recipes
SLOW-COOKER BUTTER CHICKEN
Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer - up to 7 hours total, on low heat - it will still be delicious, though the chicken may be very soft and shred a tad.
Provided by Jennifer Steinhauer
Categories dinner, easy, curries, poultry, main course
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
- Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 10 grams, Sodium 710 milligrams, Sugar 5 grams, TransFat 0 grams
COCONUT BUTTER CHICKEN
Make and share this Coconut Butter Chicken recipe from Food.com.
Provided by JolokiaFreak
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in sauce pan to medium.
- Add ginger, onion and garlic to pan.
- Cook until golden brown.
- Add chicken, turn occasionally.
- Cook 2 minutes.
- Add salt, pepper, tumeric and garam masala.
- Cook 5 minutes.
- Add chili peppers and cashews.
- Cook 5 minutes.
- Add coconut cream, stir well.
- Cook 2-3 minutes.
- Finish with cilantro, serve with rice.
Nutrition Facts : Calories 585.2, Fat 37.5, SaturatedFat 16.4, Cholesterol 160.5, Sodium 513.2, Carbohydrate 11.1, Fiber 2, Sugar 3.8, Protein 50.5
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