Butter chicken tops my list of comfort foods. I had a fierce craving the other day and crafted this easy homemade version instead of ordering in. This curry was simple to make and amazing to eat. I used a can of coconut milk, instead of the traditional whipping cream and love it all the more for being healthier. The little knob of butter at the end makes the recipe just the slightest bit better. The sauce a bit glossier. A little bit of butter goes a long way. I froze a few containers for busy weeknights and it was perfection. Makes 6 servings.
butter chicken with coconut milk
2 small cooking onions chopped
2 inch knob of ginger peeled and chopped
4 cloves garlic chopped
1 heaping tbsp good quality yellow curry powder
1 heaping tsp cumin
pinch red pepper flakes
1 can of diced tomatoes (400ml)
1 can coconut milk (400ml)
4 boneless skinless chicken breasts cut into bite-sized chunks (or 8 boneless chicken thighs)
1 tbsp butter
salt and pepper
fresh cilantro for topping
Coat the bottom of a large pot generously with olive oil. Sauté onion on medium heat until fragrant with salt and pepper to taste, approximately 10 minutes. Add the garlic and cook for a minute. Add a touch more oil if needed. Using a wooden spoon stir the curry powder, cumin and chili flakes into the pot. The goal here is to create an aromatic curry paste. Add a small splash of water if needed. Cook for two more minutes reducing the heat slightly. (Should smell pretty amazing by now.)
Add the chopped chicken to the pot and coat in curry paste. Pour in tomatoes. Using the wooden spoon again scrape the bottom of the pot to incorporate any bits that are sticking. The acidity of the tomatoes helps here. Add can of coconut milk. Let simmer uncovered for 30-40 minutes, stirring once or twice. Taste test for salt and pepper. Stir in butter. At this point I let the curry rest on the stove for about an hour to cool and thicken and for the flavours to mingle. Serve over rice or quinoa and sprinkle with fresh chopped cilantro.