Curried Butter Chicken | PCC Natural Markets

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Curried Butter Chicken

Serves: 4 to 6

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This version of the rich, and richly seasoned, Indian classic uses coconut milk rather than dairy, for a subtle difference to the final flavor.




These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Mix spices and rub onto chicken hindquarters. In a heavy pan, brown 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.


Sauté onions in the leftover pan juices and butter over medium heat in a heavy pan until translucent. Add garlic, ginger and chile and sauté for 1 minute more. Add 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 Blake Caldwell, PCC Deli Chef

Source: 2010 PCC annual meeting dinner

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