A Butter Chicken-style Dish made with Stew and Curry Roux

Name: A Butter Chicken-style Dish made with Stew and Curry Roux
Yield: 1 serving
Cuisine: American
Ingredients: 2 tbsp Margarine or butter; 1 bag Yakisoba Sauce Granules; 1 Chicken breast; 1 Onion; 2 clove Garlic; 1 piece Ginger; 1 Ichimi red chili pepper powder; 1 Sansho Japanese pepper; 1/2 Carrot; 400 ml Water; 3/4 to 1 can Canned tomato; 3 cubes Curry Roux; 2 cubes Cream Stew Cubes; 1 tbsp Sugar; 1 Milk

cookpad.japan @cookpad_jp

I love butter chicken curry.

I really like spicy things so I added a lot of ichimi and sansho pepper, and used spicy "Vermont" brand Curry Roux. I keep minced onion in the freezer, so it's really easy to make! The picture includes Cookpad user patissier's Chapati. I ate them together and it was delicious!!! Recipe by *sasa*

I love butter chicken curry.

cookpad.japan @cookpad_jp

I love butter chicken curry.

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Ingredients

1 serving

2 tbspMargarine or butter
1 bagYakisoba Sauce Granules
1Chicken breast
1Onion
2 cloveGarlic
1 pieceGinger
1Ichimi red chili pepper powder
1Sansho Japanese pepper
1/2Carrot
400 mlWater
3/4to 1 can Canned tomato
3cubes Curry Roux
2cubes Cream Stew Cubes
1 tbspSugar
1Milk

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Steps

1

Mince the onion and garlic. Cut the chicken into bite-sized pieces and coat with the yakisoba sauce granules.
2

Melt the butter in the pan, and stir-fry the ingredients from Step 1 with the ichimi spice and sansho peppers.
3

Grate the ginger and carrot into the pot (it's a pain to wash other tools and dishes, so I just grate it directly into the pot).
4

Add the canned tomato to what you have in Step 3 and boil.
5

Once the meat is cooked through, turn off the heat temporarily and melt the curry and stew cubes into the chicken mix.
6

Add milk to get the dish to your desired consistency.
7

Add the sugar and it's finished.