Step-by-Step Guide to Prepare Ultimate Butter Chicken Curry with Store-bought Roux

Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Any-night-of-the-week Butter Chicken Curry with Store-bought Roux. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Butter Chicken Curry with Store-bought Roux, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butter Chicken Curry with Store-bought Roux delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butter Chicken Curry with Store-bought Roux is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Butter Chicken Curry with Store-bought Roux using 10 ingredients and 7 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Make ready to make Butter Chicken Curry with Store-bought Roux:

1. 1 Chicken breast
2. 80 grams Curry roux (block)
3. 1 tbsp Katakuriko
4. 1 Onion
5. 2 tbsp Butter
6. 1 can Canned coconut milk
7. 1 can Canned tomatoes
8. 1 tbsp Sake
9. 1 tbsp Soy sauce
10. 1 Parsley

Instructions to make to make Butter Chicken Curry with Store-bought Roux

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.

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So that's going to wrap it up for this special food Recipe of Any-night-of-the-week Butter Chicken Curry with Store-bought Roux. Thanks so much for reading. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!