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

Name: A Butter Chicken-style Dish made with Stew and Curry Roux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mince the onion and garlic.
2
Cut the chicken into bite-sized pieces and coat with the yakisoba sauce granules.
3
Melt the butter in the pan, and stir-fry the ingredients from Step 1 with the ichimi spice and sansho peppers.
4
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).
5
Add the canned tomato to what you have in Step 3 and boil.
6
Once the meat is cooked through, turn off the heat temporarily and melt the curry and stew cubes into the chicken mix.
7
Add milk to get the dish to your desired consistency.
8
Add the sugar and it's finished.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp Margarine or butter, 1 bag Yakisoba Sauce Granules, 1 Chicken breast, 1 Onion, and more.

Yes, A Butter Chicken-style Dish made with Stew and Curry Roux falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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