Butter Chicken Curry with Store-bought Roux

Name: Butter Chicken Curry with Store-bought Roux
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken breast; 80 grams Curry roux (block); 1 tbsp Katakuriko; 1 Onion; 2 tbsp Butter; 1 can Canned coconut milk; 1 can Canned tomatoes; 1 tbsp Sake; 1 tbsp Soy sauce; 1 Parsley

cookpad.japan @cookpad_jp

I wanted to eat butter chicken curry like I had at an Indian restaurant, so I made it at home.
I dunked some bread into it the next morning - the flavor was concentrated and delicious.

Marinate the chicken breast with minced curry roux.
If you add sake and soy sauce to finish, they give a subtle flavor that suits Japanese tastes. Just add a small amount of water too smooth the texture out if it becomes too thick. I used a brand of curry roux called "Nidan Juku Curry (Sweet)". For 4 servings. Recipe by hitkat

I wanted to eat butter chicken curry like I had at an Indian restaurant, so I made it at home.
I dunked some bread into it the next morning - the flavor was concentrated and delicious.

cookpad.japan @cookpad_jp

I wanted to eat butter chicken curry like I had at an Indian restaurant, so I made it at home.
I dunked some bread into it the next morning - the flavor was concentrated and delicious.

Saved

Ingredients

4 servings

1Chicken breast
80 gramsCurry roux (block)
1 tbspKatakuriko
1Onion
2 tbspButter
1 canCanned coconut milk
1 canCanned tomatoes
1 tbspSake
1 tbspSoy sauce
1Parsley

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Steps

1

Chop chicken breast into bite-sizes (it's better to remove the chicken skin, but optional). Mince 1 cube of curry roux.
2

Put chicken breast and minced curry roux (1 cube) into a plastic bag and let the flavor absorb (for about 30 minutes). Then coat with katakuriko.
3

Slice onion thinly. Heat frying pan over low heat, then add 1 tablespoon butter. Add onion and sauté generously until brown.
4

Remove onion from the frying pan, then clean. Heat 1 tablespoon butter over medium heat, and stir-fry the marinated chicken breast until both sides are brown.
5

Add the cooked onions, coconut milk, and canned tomato. Simmer for a few minutes over low heat.
6

Mix everything together and turn the heat off when everything is well-flavored. Add rest of the curry roux (3 cubes), mix over low heat and simmer.
7

Add sake and soy sauce to give it a subtle taste, and mix lightly. Pour over freshly cooked rice or naan. Top with parsley and enjoy.