Easy Butter Chicken Curry with Store-Bought Roux

Name: Easy Butter Chicken Curry with Store-Bought Roux
Yield: 1 box of roux (serves 6–8)
Cuisine: American
Ingredients: 2 pieces chicken thighs; 1 onion; 1 clove garlic; 1 piece ginger; as needed Oil,; 1 can tomatoes; Water, equal to 1 can of tomatoes; 1 box store-bought curry roux; 1 cup heavy cream; 1 cup milk; 10 –15g butter

モリン子 @cook_40088680

A simple and creamy butter chicken curry using store-bought roux. No leftover heavy cream! It pairs well with rice, bread, or naan. The origin of this recipe: I love butter chicken curry. Since buying ready-made versions can be quite expensive, I experimented to create an easy homemade version. It's a hit with friends and perfect for entertaining.

モリン子 @cook_40088680

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Ingredients

1 box of roux (serves 6–8)

2 pieceschicken thighs
1onion
1 clovegarlic
1 pieceginger
as neededOil,
1 cantomatoes
Water, equal to 1 can of tomatoes
1 boxstore-bought curry roux
1 cupheavy cream
1 cupmilk
10–15g butter

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Steps

1

Finely chop the onion, garlic, and ginger.
2

Cut the chicken thighs into bite-sized pieces.
3

Heat oil in a pot and sauté the garlic and ginger.
4

Once fragrant, add the chicken and sauté. (It's okay to just brown the surface as it will be simmered later.)
5

When the chicken is browned, add the onion and sauté.
6

When the onion becomes translucent, add the canned tomatoes and use the can to measure and add water.
7

Simmer over medium heat, skimming off any foam, until the chicken is cooked through.
8

Once the chicken is cooked, turn off the heat, break the curry roux into pieces, add it to the pot, and mix roughly. Then, heat again.
9

Once the roux is dissolved, add the milk and heavy cream and heat through. (Reserve a little heavy cream for garnishing at the end.)
10

Add the butter, and once melted, it's ready. Serve in a dish and drizzle with the reserved heavy cream to taste.
11

Due to a mistake, I posted an incomplete comment on rika＊mama's recipe! Sorry.