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Butter chicken coconut milk

butter chicken with coconut milk - Friendly Food Snob

Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks. You can cook them in 2 batches if your pan is too small. Remove the chicken from the pan. Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours Butter Chicken with Coconut Milk Chef Sous Chef yogurt, ground cumin, seasoning, tomatoes, yellow onion, boneless, skinless chicken thighs and 17 more Coconut Milk Butter Chicken on Basmati Rice Medley Uncle Ben's peas, coconut milk, uncle ben, onion, gingerroot, chopped fresh cilantro and 6 mor butter chicken is a north indian dish, and north indian dishes have butter and cream (e.g dal makhani, paneer butter masala, butter chicken etc) coconut milk is only used in south indian dishes (beef madras, chicken korma etc), srilankan and thai dishes. User #123549 60938 post Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you're done. Melt another 2 Tbsp of butter in the pan over medium heat

Marinate chicken for an hour or two with the salt, lemon pepper, jeero powder, lemon juice, red wet masala and fine chillie powder 3 Heat the butter in a pot and fry the garlic for two to three minutes before adding the ingredients of the sauc Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes. Stir in the cream, yogurt, or coconut milk, the almond butter, and the coconut sugar. Season to taste with sea salt

Easy Butter Chicken FeelGoodFoodi

  1. utes or until lightly brown. Remove from the pan and set aside. Peel and chop the onion, add the remaining oil to the same pan, and gently fry the onion until soft
  2. 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..
  3. Use oven mitts to remove the bowl of rice and the trivet, if you did the pot-in-pot cooking. Use tongs to transfer the cooked chicken to a cutting board, and stir the 1/2 cup of coconut milk and the can of tomato paste into the tomato sauce in the pot
  4. , fenugreek and ginger over chicken pieces. Add coconut milk, tomato paste, red curry paste and liquid smoke (be careful not to use too much 3-4 drops is all you need)
  5. a's Butter Chicken Marinade, yogurt and tomato. Once onion is soft and translucent add in marinated chicken fillets. Cook on medium heat until chicken is almost done. Now add in prawns and cook for a further 5

lemon juice, tomato sauce, coriander powder, cumin powder, organic coconut milk and 20 more Easy Butter Chicken Healthy Fitness Meals freshly ground black pepper, kosher salt, clarified butter, coconut cream and 16 mor Ingredients:For the chicken marinadeChicken breast - 1.5 bl /680 gmsTandoori Masala - 1 1/2 TblLemon/Lime 2 Tbl Fresh garlic and ginger paste - 1 TblSalt to.. Method. Heat oil in pan and add butter chicken paste. Cook gently for 1-2 min. Stir in 50ml water and cook until water has evaporated. Add diced chicken (or veggies) cook until sealed. Pour in coconut milk and simmer uncovered for 15 minutes. Season to taste Vegan Slow Cooker Butter Chicken. Add more cauliflower and a can of chickpeas in place of the chicken. Use coconut milk, vegan butter, and a plain coconut-milk-based yogurt. If you simply prefer the flavor of slow cooker butter chicken with coconut milk, you can always use it for the half-and-half, even if you aren't vegan

Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Stir in lime juice and garnish with mint and cilantro 30 Minute Spicy Indian Butter Chickenthe perfect bowl of warming comfort food that's incredibly delicious. Indian inspired butter chicken made with plenty of spice and creamy coconut milk for a slight twist. It's cozy, creamy, a little spicy, and filled with warming Indian flavors

Ingredients. 1/4 cup Patak's butter chicken paste. 1 quarters cup Patak's butter chicken paste. 2 ready to steam cauliflower rice. 2 ready to steam cauliflower rice. 400 ml coconut milk. 400 millilitres coconut milk. 4 rspca approved fresh chicken thigh fillets. 4 rspca approved fresh chicken thigh fillets Finally, pour coconut milk into your instant pot butter chicken and stir until it's well-integrated. This is going to add SO much luscious, creamy, butteriness to your chicken, but without the dairy! Press the 'SAUTE' button once again and let your mixture simmer uncovered for another 5-10 minutes, just long enough to thicken up your sauce butter chicken with coconut milk, thigh fillets, cut into 2cm pieces, 0.5 cup Patak's butter chicken curry paste, 400 ml Macro Organic coconut milk, 450 g Sunrice microwave brown rice & quinoa. Method: Heat oil in a large frying pan over high heat. Step 7/9. 1 tbsp curry powder. 1 tsp turmeric. 1 tbsp garam masala. salt. pepper. Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 - 20 min Boil tomatoes, onion, garlic, cardamom, black cardamom, whole red chillies, clove, cinnamon stick, cashews and butter in a bowl until tomatoes are soft. 2.Grind and strain. Now add butter in a pan and pour the strained mixture into the pan. Stir for 10 minutes. 3.Add salt, sugar, methi and cream. Mix well. 4.Then add noodles and shredded chicken

Creamy Butter Chicken with Coconut Milk Creamy, fragrant, spicy and SO indulgent, this butter chicken will leave you wanting more after every bite. It uses simple and clean ingredients to make a healthier, lactose-free version without taste being compromised Step 4.. Jul 1, 2021 — The Best Butter Chicken With Coconut Milk Recipes on Yummly | Butter Chicken With Coconut Milk, Coconut Milk Butter Chicken On Basmati. 4 days ago — The curry in this recipe's title refers to the type of dish it is, not one of its ingredients (although one of. Butter Chicken: 1 1/2 tablespoons coconut oil; 4 tsp garam masala; 1 tsp ground ginger; 1/2 tsp chilli powder; 1 tsp of curry powder; 1 small onion diced; 1 1/2 teaspoon salt; 1 1/2 teaspoon ground black pepper; 14 oz coconut milk; 1 can 6 oz tomato paste; 2 1/2 tablespoons whole wheat flour; 2 pounds chicken breasts chopped into bite size piece

This Indian dish is cooked to perfection in coconut and tomato sauce with the delicious aroma of spices. Don't get lost in spices, you just need ground cumin.. 2. Add the chicken pieces and stir-fry them for a couple of minutes. 3. Now stir in the coconut milk and peanut butter. Make sure to stir the coconut milk well before adding it in. 4. Cover and simmer the curry until the chicken is cooked through, about 5 more minutes. Garnish with cilantro and serve Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Stir in lime juice and garnish with mint and coriander Instructions. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan Chicken doesn't have to be boring! In fact, if you haven't tried butter chicken, you are in for anything but boring chicken! Even my picky 5 year old devours it. You can make it a tad spicy or keep it mild. It's rich and creamy and made with coconut milk and a little cream added at the end for that something extra

Slow Cooker Butter Chicken With Coconut Milk - RecipeMagi

This coconut milk chicken is made with chicken breast that is simmered in the most delicious creamy coconut milk sauce with fresh lime juice, cilantro, and red pepper flakes. The sweetness of coconut milk combined with freshness of lime juice and spiciness of pepper flakes is seriously one of best flavor combinations Crushed tomatoes and coconut cream. These two things go along with the vegan butter, onion, garlic, ginger and spices and create the creaminess of the sauce. You must use canned, unsweetened coconut cream. Alternatively you can also use canned, unsweetened, full fat coconut milk The butter chicken recipe with coconut milk gives the stew a creamy flavour. It is also a preferred liquid in cooking because it goes well with almost any type of seasoning. Frequently asked questions. When it comes to preparing recipes such as this one, there tend to be some questions. This is probably because of different ideas on the.

10 Best Butter Chicken with Coconut Milk Recipes Yumml

Directions. Heat one tablespoon (15 grams) ghee in a large saucepan over medium-high heat. Add chicken, season with salt and pepper and cook, turning occasionally, until golden brown on all sides, about five to seven minutes Meanwhile, prepare butter chicken gravy by sautéing the oil, onion and garlic in a medium-sized saucepan over medium-high heat for 10 minutes until onion is brown. Add ginger, garam masala, cumin, chili powder and bay leaf. Cook for 1 minute. Add diced tomatoes, chicken bouillon cube, water, coconut milk, lemon juice, coconut sugar, salt, and. Add coconut milk and bring to a boil. Season with salt and pepper. Return chicken along with any juices to the skillet together with 1 tbsp butter and lime juice. Bring to a simmer and cook until chicken is just cooked through, 10 minutes. If the sauce thickens too much, add a splash of water. In the meantime, steam the rice and prepare naan

Delicious Butter Chicken Recipe Paleo Lea

  1. ute chicken dinner for anyone who loves a mild chicken curry. Our Coconut Curry Chicken recipe uses diced chicken, tomatoes, coconut milk and just enough curry to add flavor, but not make it too spicy. It's the perfect chicken curry recipeView Recip
  2. Butter chicken, or murgh makhani, is a popular Indian dish that was created by chance in 1947 in Delhi, India when a restaurant mixed together leftover chicken and a creamy tomato sauce. The sauce was made with a mixture of cream and butter, which is why it became known at butter chicken
  3. For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil). Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce. Remove from heat and cover, if will.
  4. utes till the oil oozes out. Later add the fried chicken pieces and the thin coconut milk, which should be approximated 1.5 cups
  5. Add chicken and onion to slow cooker insert. In a medium bowl, whisk coconut milk with yogurt, tomato paste , garlic, garam masala, curry powder, ginger, turmeric and salt. Pour mixture over top of chicken and onions and cook for 5-6 hours over low. Turn slow cooker off and stir in sugar and butter, if using

Vegan butter chicken sauce. Now, for the vegan butter chicken sauce. This is a simple sauce made by simmering onions and canned tomato with Indian spice and coconut milk. We've added spices like garam masala, curry powder, cumin and fresh ginger. All-all-all it's full of flavour, yet still mildly spiced as a butter chicken recipe should be Instructions. Spray a 5 quart slow cooker with vegetable cooking spray. Add in the chicken, onion and garlic. In a large bowl or measuring cup, shake the can of light coconut milk to mix it up. Add in the stewed tomatoes, tomato paste, sriracha sauce, garam marsala, ground ginger, curry powder, pepper and salt. Mix well 850g chicken breast fillets, trimmed . 375g sachet butter chicken simmer sauce (See Tip) ¼ cup chopped fresh coriander. 450g packet microwave basmati rice. 270ml can coconut milk . ¼ teaspoon ground sea salt . Extra chopped fresh coriander, to serv Place the stick of butter into the pot and let it melt until it becomes foamy/bubbly; Add in onions and garlic and cook until translucency occurs, stirring often - about 5 minutes; Add the chicken broth, can of tomato paste and can of coconut milk, in that order. Mix thoroughly so that the tomato paste and coconut milk is totally blended i Add the chicken to the pan and stir well to coat in the sauce; Add tomatoes and coconut milk, stir well and bring to the mixture to the boil, then reduce the heat and simmer for 10 minutes; Stir in the chopped coriander, mint and lime juice, then stir in the butter and season to taste with salt and pepper. Sprinkle with desiccated coconut

Slow Cooker Butter Chicken - Damn Deliciou

How to Make Crockpot Butter Chicken. Saute garlic, onion and ginger root for 30 seconds. Use separate skillet or slow cooker with Saute option. Add garam masala, curry powder, chili powder, salt, pepper, tomato paste, coconut milk, flour and whisk to combine. Cover and let cook for 3 - 4 minutes or until thickened This Healthy Butter Chickpeas dish is a lightened-up, vegan and gluten free take on a classic Indian-style dish. You won't miss the chicken here, this homemade dairy free curry is rich, creamy and satisfying made with coconut milk, tomatoes, chickpeas and a secret ingredient - almond butter!This healthy recipe is quick and easy to make for the perfect weeknight dinner any night of the week Place in Multipurpose Steamer with butter and seasoning. Cover; microwave on high 2 min. Stir in coconut milk, tomatoes, and chicken. Cover; microwave on high 6-8 min or until chicken is cooked through. Remove from microwave and stir in yogurt

To a 6 qt slow cooker, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined. Cut the chicken breasts into one inch chunks and add to the slow cooker. Cook on low for 4-5 hours. Add the lime juice and cornstarch/water mixture to the slow cooker and stir carefully Ingredients: 2 cups milk 1 cup shredded coconut 4 eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour 7 tablespoons butter 3/4 cup sugar 1/4 teaspoon ground nutmeg Preparation: Place milk, coconut, eggs, vanilla, flour, butter and sugar in a bowl. sugar in a bowl and mix WELL. Pour into greased and floured pie plate

How to make chicken and mushroom coconut curry. Sauté: Warm the butter and oil over medium-high heat in a large skillet. Add the chicken, and cook for about 5 minutes, or until lightly browned. Add the mushrooms, onion, and garlic and cook for another 5 minutes. Curry it up: Stir in the coconut milk and red curry paste Heat butter and oil in a large fry-pan over medium heat. Add the onion and garlic and cook for a few minutes until fragrant. Add coconut milk, curry paste, tomato paste, yogurt, spices, salt and bring to the boil. Reduce the heat to low and add the chicken. Simmer for 15 minutes or until cooked through

Butter Chicken! Coconut milk or normal cream? - Foo

One-Pot 30 minute Creamy Coconut Chicken. Coconut crusted chicken seared in browned butter until golden served with sautéed mixed zucchini, aromatics, spinach, fresh basil and lime all in a creamy coconut sauce. Perfect for a quick and easy weeknight dinner that's light and healthy. Serve with your choice of side for a wholesome dinner Directions. 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

Butter Chicken Recipe — Eatwell101

For the coconut rice; In a medium saucepan add water, coconut milk, Jasmine rice and salt. Mix until combined. Bring to a boil and then reduce heat to medium/low cover and cook for 18-20 minutes. Fluff with a fork. **If you want extra sauce to drizzle over cooked chicken. Make another batch of the marinade and mix in 1 teaspoon cornstarch 1. Preheat the broiler to high. Grease a baking sheet with olive oil. 2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to marinate. Spread the cauliflower in an even layer on the prepared baking sheet In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade In the meantime, whisk together the coconut milk and the peanut butter in a bowl until smooth. Add to the pan together with the chicken, a little salt and pepper. Reduce the heat and simmer for about 5 minutes or until the vegetables are soft and the chicken cooked through. The sauce should have thickened slightly Perfect Instant pot chicken curry made from scratch and ready in less than 30 minutes, 6 minutes cooking time. This pressure cooker chicken curry recipe is a blend between coconut curry and creamy butter chicken without the butter. It quick, easy, hearty and packed full of delicious Indian flavours

Thai Chicken Curry {Slow Cooker or Instant Pot Method}

1/4 Cup Cilantro. Instructions. Add- Coconut milk, soy sauce, ginger, garlic, sriracha, lemon grass, kaffir lime to the inner pot of the instant pot.Basically all Sauce ingredients except Peanut butter. Mix it up and add the chicken thighs on top.Mix. Scoop in the peanut butter on top of the chicken.DO NOT MIX Remove chicken from the pan and set aside to rest. Return pan to heat and add garlic, ginger and curry paste. Sauté for 1 minute until fragrant then add Simply Nuts Peanut Butter Smooth, coconut milk and kecup manis. Stir until melted then reduce heat to low and simmer for 10 minutes until thickened. While the sauce is reducing, blanch the. The Best Butter Chicken With Coconut Milk Recipes on Yummly | Butter Chicken With Coconut Milk, Coconut Milk Butter Chicken On Basmati Rice Medley, Coconut Milk Pudding. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Guided Recipes Smart Thermometer. Saved Recipes. New Collection. All Yums. Breakfasts. Desserts

Indian Butter Chicken Recipe - The Kitchen Pape

Ingredients for Butter Chicken: Cube, salt, and pepper your chicken. Grab your Dawn Powerwash Dish Spray and Ocelo sponge to get your board and knife clean and ready to use again. Place a pan over high heat. Add butter to melt. Sauté chicken until just browned. Smash garlic. Open tomato puree and coconut milk cans This is simply what I had in my fridge, chicken, leaks, mushroom and onion, so I decided to make a coconut butter chicken my way and turned out delicious! Clean chicken, and veggies and cut veggies. Turn oven on fan on 200 degrees celsius. Add everything in an oven dish, drizzle olive oil, add salt. Instructions. 1. Combine chicken with coconut cream, garam masala, avocado oil, turmeric, lemon juice, garlic and ginger. 2. Prepare the sauce. Heat ghee in a large skillet over medium-high heat, add onion, garlic and ginger. Cook for about 5 minutes. 3 When the butter is melted and sizzling a bit, finely chopped fresh ginger, garlic, smoked paprika and coriander are sautéd briefly to bloom all the flavors. Next comes chicken broth, coconut milk, sweet chili sauce, soy sauce and a scoop of brown sugar. Bring the fragrant sauce to a boil and let it bubble away for 10 minutes to meld all.

Butter Chicken with Coconut Milk - Laudium Onlin

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Step 3 Add chicken into skillet, cook for about 5 minutes or until chicken is fully cooked. Add garlic, ginger and coriander, cook for about 1 minute, stirring frequently. Add coconut milk, carrots, Thai curry paste, salt, and pepper, stir until combined, reduce heat. Leave to gently boil for about 5 minutes, or until mixture has thickened slightly 3. Add diced chicken, cook with spices and tomatoes for 1 more minute, stirring often. Now, add coconut milk, *chicken stock, sugar, and remaining salt. 4. Bring to boil and then simmer at medium heat until chicken is fully cooked and liquid has reduced to 3/4. (about 8-10 minutes) Additional Notes Pour coconut milk and diced tomatoes into the pan, and stir to combine with the chicken. Cover and simmer, stirring occasionally until sauce thickens, approximately 30 to 40 minutes. Serve over white rice and/or naan, and garnish with any herbs, if desire Traditional recipes like this one use heavy cream and butter (as the name implies), but this recipe harnesses the heathy fats of coconut milk to give it that signature richness. Dairy-Free Butter Chicken Recipe. If you haven't had butter chicken before, it's one of the less spicy Indian dishes and is even mild enough for kids to enjoy

Easy Butter Chicken (30 minute recipe!) The Endless Meal

How To Make Coconut Milk Chicken In A Slow Cooker... Add all ingredients except spinach and cilantro to slow cooker. Stir to combine. Cover and cook on high for 3-4 hours or low for 6-8. Shred chicken into large or smaller chunks. Stir in spinach and cover for 15 minutes. Serve over rice and garnished with fresh cilantro Place the rice, coconut milk and water into a medium pot and simmer for 12-15 minutes until all the liquid has been absorbed. Switch off the heat and keep the lid tightly on to allow the rice to continue steaming for 5 minutes or so. Fluff up with a fork and add the toasted coconut and coriander. Season to taste. Serve the butter chicken with. Add in cubed chicken, onion, garlic and ginger and stir to coat with coconut milk mixture. Top with 2 tbsp of butter. STEP 2: Cover with top and let cook in slow cooker for 3-4 hours on high or 6-8 hours on low (depends on your slow cooker). STEP 3: Make rice according to package instructions. When time is up, remove top and let butter chicken. 1 14 ounce can coconut milk. 1 cup plain organic, whole milk yogurt. Directions. Place the chicken pieces in a large slow cooker. Add the butter, onion and garlic. In a small bowl, put the tomato paste, curry paste, curry powder, tandoori masala, garam masala, cardamom and salt. Slowly add the coconut milk, stirring as you go to mix well

Indian Chicken Curry with Coconut Milk - My Gorgeous Recipe

In a medium saute pan, heat coconut oil over medium heat. Add onion and sauté until translucent and fairly tender. Add garlic, ginger, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined. Add chicken to the slow cooker The butter chicken sauce is finished with coconut milk (or cream), making it luxuriously rich and creamy. The luscious sauce is perfect for dunking chunks of naan bread or spooning over rice. Indian cuisine is full of layers of flavor and spices, and it can take time to develop those flavors

Slow-Cooker Butter Chicken Recipe - NYT Cookin

Traditional butter chicken recipes call for heavy cream and butter, so this version is made healthier by using canned coconut milk for dairy-free creaminess. No butter or dairy is needed, but feel free to make substitutions based on what you have on hand. Cashew cream would work here, too Add the chicken to the pan and stir well to coat in the sauce; Add tomatoes and coconut milk, stir well and bring to the mixture to the boil, then reduce the heat and simmer for 10 minutes; Stir in the chopped coriander, mint and lime juice, then stir in the butter and season to taste with salt and pepper. Sprinkle with desiccated coconut Butter chicken is an Indian dish known as murgh makhani. The original recipe calls for lots of cream in the tomato sauce but I used a can of full-fat coconut milk for a dairy-free, Whole30, Paleo modification. I can't stress to you enough the importance of using the full-fat version. It makes the biggest difference in richness of flavor. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally Add the cut up chicken to the pot and stir into the sauce. Lock the lid, set the steamer valve to sealing and select pressure cook / manual on high for 7 minutes. After the cooking is compete, quick release the pressure then remove the lid. Stir in the coconut milk. Taste and add more salt if desired

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The butter chicken sauce is a creamy mélange of onions, garlic, and ginger. It also uses tomato sauce, coconut milk, and spices such as garam masala, paprika, and coriander. Salt and butter addition is for the taste Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes. Add another ¼ cup butter chicken sauce and whisk, pour into the cooking pot and stir. Stir occasionally until sauce thickens. Step 3 Return the chicken back to the Cooking Pot and stir well for approx 4 minutes or until heated through. Serve with rice and naan, if desired; garnish with coriander