Coconut Butter Chicken Recipes

SLOW-COOKER BUTTER CHICKEN

Slow-Cooker Butter Chicken image

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

Ingredients

3 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves garlic, finely chopped
3 tablespoons grated ginger
1 tablespoon garam masala
1 6-ounce can tomato paste
3/4 teaspoon kosher salt
3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
1 teaspoon lime zest
1 tablespoon lime juice
1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
1/2 cup chicken stock
1/4 cup cilantro leaves, for garnish (optional)
Cooked basmati or jasmine rice, for serving
Naan, for serving (optional)

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

SLOW COOKER BUTTER CHICKEN

Slow Cooker Butter Chicken image

Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.

Provided by The Meal Planner

Categories World Cuisine Recipes Asian Indian

Time 4h30m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon curry paste
2 teaspoons tandoori masala
1 teaspoon garam masala
1 (6 ounce) can tomato paste
15 green cardamom pods
1 cup low-fat plain yogurt
1 (14 ounce) can coconut milk
salt to taste

Steps:

Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

Nutrition Facts : Calories 480 calories, Carbohydrate 17.2 g, Cholesterol 102.6 mg, Fat 33.3 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 18.7 g, Sodium 442 mg, Sugar 8.1 g

COCONUT BUTTER CHICKEN

Coconut Butter Chicken image

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

Ingredients

2 lbs chicken breasts, cut into 1 inch cubes
1/8 cup clarified butter
1/4 cup cashews, chopped
3 garlic cloves, minced
1/2 cup onion, chopped
1/8 cup ginger, minced
1/2 cup coconut cream
4 Thai green chili, finely chopped
1 teaspoon garam masala
1/8 teaspoon turmeric
1 bunch fresh cilantro, chopped
1/2 teaspoon black pepper
1/2 teaspoon sea salt

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

CHICKEN IN COCONUT PEANUT SAUCE

Chicken in Coconut Peanut Sauce image

My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! -Sheila Suhan, Scottdale, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup coconut milk
1/2 cup creamy peanut butter
1 can (28 ounces) crushed tomatoes
1 medium onion, finely chopped
2 to 3 jalapeno peppers, seeded and finely chopped
2 tablespoons brown sugar
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
12 boneless skinless chicken thighs (about 3 pounds)
Minced fresh cilantro
Hot cooked rice, optional

Steps:

In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.

Nutrition Facts : Calories 559 calories, Fat 31g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 865mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 50g protein.

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