Butter Coconut Chicken from Goya
Let yourself be seduced by the comforting and warm flavors of this succulent Butter Coconut Chicken, inspired by the flavors of India. Here, the chicken is marinated in Greek yogurt, garlic, ginger, and Goya Adobo All-Purpose Seasoning with Pepper, then gently browned before being simmered in an aromatic blend of onion, garam masala, turmeric, and a touch of cinnamon. The creamy base is achieved with the perfect combination of Goya Tomato Sauce and Goya Coconut Milk, which adds smoothness and enhances its flavor. The result is a rich and fragrant stew, perfect for pairing with jasmine or basmati rice, naan, and a squeeze of fresh lime. A different and comforting dish, ideal for sharing and sure to surprise.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- ½ cup Greek yogurt
- 2 Tbsp Goya Minced Garlic, divided
- 2 Tbsp grated ginger
- 2 tsp Goya Adobo All-Purpose Seasoning with Pepper, plus more, to taste
- 2 Tbsp Goya Extra Virgin Olive Oil
- ½ cup unsalted butter, divided
- 1½ cups thinly sliced yellow onion
- 1 Tbsp garam masala
- ½ tsp ground turmeric
- 1 cinnamon stick
- 5 cans (8 oz each) Goya Tomato Sauce
- 1 can (13.5 oz) Goya Coconut Milk
- ¼ cup chopped fresh cilantro, for garnish
- 4-6 cups cooked Goya jasmine rice or Goya basmati rice
- 4-6 loaves naan bread, for serving (optional)
- lime wedges, for serving
Instructions
- In large container with lid, combine chicken, yogurt, 1 Tbsp garlic, 1 Tbsp ginger and Adobo. Massage mixture into chicken to cover completely. Marinate at least 1 hour, or overnight.
- Heat oil in large heavy-bottomed pot over medium heat. Add chicken and cook, stirring occasionally, until golden brown, about 3-4 minutes. Transfer to plate and set aside.
- In the same clean pot over medium heat, melt butter. Add onions, garam masala, turmeric and cinnamon and cook, stirring occasionally, until golden-brown, about 6-8 minutes. Stir in remaining garlic and ginger and cook for 1 minute, until fragrant.
- Add tomato sauce, seared chicken and coconut milk and bring to simmer. Cook uncovered, stirring occasionally, until flavors develop and sauce thickens, and chicken is tender, about 25 to 30 minutes.
- Discard cinnamon stick. Season butter chicken with Adobo, to taste. Garnish with cilantro. Serve with rice, naan and lime wedges.
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