Curried Butter Chicken
Serves: 4 to 6
Ingredients
PreparationIngredients
Chicken
- 1 tablespoon coriander Add to list
- 1 tablespoon cumin Add to list
- 1 tablespoon turmeric Add to list
- 1 teaspoon black pepper Add to list
- 1/4 teaspoon cayenne pepper Add to list
- Salt to taste Add to list
- 4 chicken hindquarters Add to list
- 2 tablespoons organic unsalted butter (plus 1 tablespoon more or as needed to sauté sauce vegetables) Add to list
Sauce
- 1/2 cup diced yellow onion Add to list
- 1 teaspoon minced garlic Add to list
- 1 teaspoon minced ginger Add to list
- 1 teaspoon minced green chile Add to list
- 1 teaspoon coriander Add to list
- 1 teaspoon cumin Add to list
- 1 teaspoon turmeric Add to list
- 1/4 teaspoon cayenne pepper Add to list
- 1/2 teaspoon black pepper Add to list
- Salt to taste Add to list
- 1/4 cup pureed tomato Add to list
- 14 ounces coconut milk Add to list
Preparation
Chicken
Mix spices and rub onto chicken hindquarters. In a heavy pan, brown the chicken in butter over medium heat. Transfer chicken to an oven-safe baking dish or roasting pan and roast at 400° F for 25 to 30 minutes. Reserve pan juices and butter for making the sauce.
Sauce
Sauté the onions in the leftover pan juices and butter over medium heat in a heavy pan until translucent. Add the garlic, ginger and chile and sauté for 1 minute more. Add the spices and sauté for 1 minute. Add tomatoes and coconut milk and simmer until thickened slightly.
Add roasted chicken quarters and simmer for 20 minutes. Serve.
Recipe by , PCC Deli Chef
Source: 2010 PCC annual meeting dinner
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