* Spicy Coconut Butter Chicken
Mary's Organic B/S Chicken Breast, 1 lb THUMBNAIL
In Stock
$13.99
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Fage 2% Greek Yogurt, 5.3oz. THUMBNAIL
In Stock
$2.49
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Organic Garlic Bulb, ea. THUMBNAIL
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$1.59
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Christopher Ranch Chopped Garlic, 4.25oz THUMBNAIL
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$3.99
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Organic Ginger, 1/2 lb. Bag THUMBNAIL
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$2.49
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Christopher Ranch Chopped Ginger, 4.25oz. THUMBNAIL
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$3.99
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Morton & Bassett Garam Masala, 1.9oz. THUMBNAIL
In Stock
$8.49
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Morton & Bassett Organic Ground Cumin, 0.7oz. THUMBNAIL
In Stock
$6.19
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Morton & Bassett Organic Turmeric, 1.2oz. THUMBNAIL
In Stock
$6.39
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Morton & Bassett Organic Cayenne Pepper, 1.1oz. THUMBNAIL
In Stock
$5.19
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Spectrum Organic Extra Virgin Olive Oil, 8oz. THUMBNAIL
In Stock
$8.69
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Organic Valley Salted Butter, 16oz. THUMBNAIL
In Stock
$10.99
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Organic Large Spanish Onion, ea. THUMBNAIL
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$1.09
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Morton & Bassett Red Chili Flakes, 1.3oz. THUMBNAIL
In Stock
$7.99
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Bionaturae Organic Tomato Paste, 7oz. THUMBNAIL
In Stock
$3.49
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Thai Kitchen Organic Coconut Milk, 13.66 oz. THUMBNAIL
In Stock
$5.89
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Organic Cilantro Bunch, ea. THUMBNAIL
In Stock
$1.79
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IndianLife Plain Naan Flatbread, 5 pack THUMBNAIL
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$7.59
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Spicy Coconut Butter Chicken

 

  • ·         2 pounds boneless skinless chicken breasts, cut into bite-size chunks
  • ·         1/4 cup plain Greek yogurt
  • ·         6 cloves garlic, minced or grated
  • ·         2 tablespoons fresh grated ginger
  • ·         2 teaspoons plus 1 tablespoon garam masala
  • ·         2 teaspoons cumin
  • ·         1 teaspoon turmeric
  • ·         1-2 teaspoons cayenne pepper, use to your taste
  • ·         kosher salt and black pepper
  • ·         2 tablespoons extra virgin olive oil
  • ·         4 tablespoons salted butter
  • ·         1 large yellow onion, chopped
  • ·         1-2 teaspoons crushed red chili flakes, use to your taste
  • ·         1/2 cup tomato paste
  • ·         1 (14 ounce) can full-fat coconut milk (or sub 1 cup cream)
  • ·         1/2 cup fresh cilantro roughly, chopped
  • ·         steamed rice and naan, for serving

 

1. In a bowl, toss together the chicken, yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate.

3 In a small dish, combine 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and the chili flakes. To the skillet, add the onion and cook 5 minutes, until softened. Add 2 tablespoons butter, 3 cloves garlic, and the seasonings in the small dish. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.

4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter.  Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.

5. Serve the chicken and sauce over bowls of rice with fresh naan. (Half Baked Harvest) Serves 6.


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All delivery orders have a minimum order value of $40.00.
All orders will be delivered or ready for pickup the following day if placed before 10:00 pm. We are not able to deliver on Sundays. Orders placed after 10:00 pm Friday, Saturday and Sunday will deliver on Monday or ready for pickup on Monday.
Home Delivery is available for El Segundo, Manhattan Beach, Hermosa Beach & Redondo Beach.
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