Vie Full Circle

Curry Butter Chicken Recipe

This is a meal that requires a small amount of planning ahead, since the end result is best if the chicken has marinated in the sauce/soup overnight. If you don’t have time, don’t fret! It will still be delicious.

Using our Soup as the marinade is helpful in many ways: It limits the amount of time you’re spending in the kitchen, it teaches you how to understand the relationship between many different ethnic recipes (they are not all that different!) and since both recipes make a lot of food, you’ll be set on your meal options for the week and save money at the store by buying ingredients that serve more than one purpose!

Ingredients

4 cups Carrot Coconut Curry Soup

3-4 lbs chicken drumsticks, thighs or breasts

1 head cauliflower, riced (or 2 pkg cauliflower rice)

1 can coconut cream

1 28-oz can fire roasted tomatoes

2 lemons, sliced into wedges

½ bunch cilantro, rinsed and chopped

1 cup cashews, toasted and chopped *optional

Instructions

Combine chicken and Coconut Curry Soup in a large gallon-sized zip top bag or a container with a tight-fitting lid. Turn chicken to coat evenly and place in the fridge to marinate for at least 2 hours or overnight/all day.
When ready to bake, preheat oven to 375 F.
Combine in a bowl the coconut cream and fire roasted tomatoes.
Pour out all contents (chicken + marinade) into a large baking dish, arrange chicken evenly and pour coconut-tomato sauce over top. Place in the oven to roast for 30-45 minutes, or until meat is cooked and falling off the bone (when applicable).
While chicken is cooking, make your grain (if using) and set aside to keep warm until ready to enjoy.
To serve, spoon chicken and sauce over your cooked grains and garnish with a lemon wedge, a sprinkling of cilantro and chopped toasted cashews (if desired).

Recipe by Vie at https://getvie.com/full-circle/