I’m told this dish originated in India, but I’m not sure of its region. No matter really because it’s so good when you make it you’ll say it came straight from heaven! I love the simplicity of an exotically spiced stew and it’s a recipe that you can whip up with confidence.
4-6 Boneless skinless, Chicken Thighs
Salt & Pepper
2 tablespoons Olive Oil
1 cup chopped Onion
1 cup Plain Yogurt
1/2 cup (one stick) Butter
1 14oz can Light Coconut Milk
2 tablespoons Tomato Paste
1 teaspoon Garam Masala
1 teaspoon Chili Powder
1 teaspoon Curry Powder
2 cloves finely chopped Garlic
1 1/2 teaspoons finely grated Ginger
Cilantro to garnish.
Chop the onion, garlic and grate the ginger then set aside.
Cut each chicken thigh into approximately three strips each.
Heat a heavy stew pot with a lid over medium-high then add the olive oil and chicken thighs then season with salt and pepper. Saute until brown.
Add in the chopped onion, garlic, and ginger. Saute until onions are softened and translucent.
Turn the heat to a simmer then add the tomato paste, yogurt, and coconut milk. Stir until well combined. Add the stick of butter. (it’s a seriously giddy moment when you add, wantonly, a whole stick of butter to the pot)
Add the garam masala, chili powder, and curry powder.
Stir then cover. Simmer for 20 minutes or until the chicken is cooked through and the sauce is thickened.
If you’d like the sauce thicker, turn the heat up and boil uncovered for 5 minutes stirring frequently.
Garnish with Cilantro and serve over Jasmine or Basmati Rice.
Print this recipe? butter-chicken
Soup weather! I said IT’S SOUP WEATHER!
I get excited when I make soup; there’s something so nourishing and comforting about a big ol’ pot of soup on the go on the stove.
This one is so good! It ticks all the boxes: rich, filling, sweet, spicy, makes the house smell divine!
Drooling yet? Let’s get on with it then…
Butternut Coconut Curry Soup
1/2 cup diced Yellow Onion
2 tablespoons Olive Oil
2 tablespoons Curry Powder
1/4 cup Brown Sugar
1 teaspoon Cayenne Powder (optional)
4 cups cooked Butternut Squash
Salt & Pepper
2 cups Light Coconut Milk (about 1 1/2 cans)
4-6 cups Vegetable Stock or Chicken Stock
2+ cups Water
In a large pot with a lid, sautee the onions in the olive oil, over medium heat, until translucent. (About 2 minutes)
Add the curry powder, brown sugar, and cayenne powder. Stir to toast the spices for about 30 seconds.
Add the cooked butternut squash and toss with the oniony spices.
Salt & Pepper to taste.
Add the coconut milk and the stock. Stir well to combine.
Reduce heat to a simmer and cover with the lid.
Simmer for 20-30 minutes.
After cook time, blend until smooth with a stick blender, add water to thin if it’s too thick for your taste.
Taste and adjust seasonings to your liking.
Serve hot with a nice crusty baguette!
Note: I roasted my Butternut in the oven on 400f/200c for about 20 minutes the previous day and stored in the fridge until it was soup time.
It’s Jefrey’s birthday. You know what that means! Yay!
For the Cake:
Preheat oven to 350 degrees.
Line two 9 inch cake pans with parchment paper then set aside.
3 cups Cake Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon salt
6oz. (1 stick + 3 tablespoons) Butter (room temp.)
1 3/4 cups Sugar
2 Eggs (room temp.)
2 teaspoons Vanilla
1 1/4 cup Coconut Milk
Combine the dry ingredients: flour, baking powder and salt and set aside.
Combine the wet ingredients: coconut milk, vanilla and eggs and set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar until light and fluffy.
In turns on low-speed, add half the dry then half the wet ingredients then add the rest of the dry then the rest of the wet until everything is combined.
Pour the batter evenly between the two cake pans and place into the oven for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
Place the pans on a wire rack to cool before frosting.
Tip: Make the cake a day before and store in wrapped in cling film in the fridge. The cold cake will frost much easier.
For the frosting:
Cream Cheese Frosting
2 sticks Butter (room temp)
2 8oz. containers Cream Cheese (room temp)
1 lb. Powdered Sugar
2 cups of Sweetened Flaked Coconut
In the bowl of an electric mixer fitted with the whisk attachment whip together the butter and cream cheese until light and fluffy.
Turn the mixer down to low-speed and add in the powdered sugar by small increments until well combined and smooth.
Starting with the bottom layer smooth about 1/2 cup portion of the frosting onto the top then place the top layer on and spoon most of the rest of the frosting onto the top layer. Smooth the frosting over the side of the cake and smooth it over the sides and in between the cake layers. Make swirls on the top to form a decorative pattern.
Next gather the coconut in your palm and pat it into the frosting on the sides of the cake. This will be very messy!
Continue until you have a nice layer and all of the frosting is covered. Sprinkle the coconut onto the top.