Coconut Chicken Tikka

  • Yield servings


Buttery Indian style Chicken Curry
1 1/2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/3 cup butter
dash of oil
1/2 cup chopped fresh tomato
2 teaspoons salt (or to taste)
1 -- 2 tablespoons curry paste
1 cup tomato sauce
2 pounds boneless, skinless chicken breast, cubed
2 cups whipping cream or 1 can coconut milk depending on preference
-- Fresh cilantro to garnish


Cook onions in butter and oil over medium head until lightly caramelized. Add garlic and ginger, and continue to cook until everything is golden. Add chopped tomatoes and cook until soft and mushy. Add salt and curry paste and cook 1 minute more. Add tomato sauce and cook until bubbly. Add chicken (cut in cubes) and cook for about 3 minutes. Pour in whipping cream and simmer for about 15 minutes. Serve over coconut jasmine rice. Garnish with fresh cilantro.

The flavours meld and improve with a day!



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