Butter Chicken Curry with Store-bought Roux Recipe

Name: Butter Chicken Curry with Store-bought Roux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Chop chicken breast into bite-sizes (it's better to remove the chicken skin, but optional).
2
Mince 1 cube of curry roux.
3
Put chicken breast and minced curry roux (1 cube) into a plastic bag and let the flavor absorb (for about 30 minutes).
4
Then coat with katakuriko.
5
Slice onion thinly.
6
Heat frying pan over low heat, then add 1 tablespoon butter.
7
Add onion and saute generously until brown.
8
Remove onion from the frying pan, then clean.
9
Heat 1 tablespoon butter over medium heat, and stir-fry the marinated chicken breast until both sides are brown.
10
Add the cooked onions, coconut milk, and canned tomato.
11
Simmer for a few minutes over low heat.
12
Mix everything together and turn the heat off when everything is well-flavored.
13
Add rest of the curry roux (3 cubes), mix over low heat and simmer.
14
Add sake and soy sauce to give it a subtle taste, and mix lightly.
15
Pour over freshly cooked rice or naan.
16
Top with parsley and enjoy.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 Chicken breast, 80 grams Curry roux (block), 1 tbsp Katakuriko, 1 Onion, and more.

Yes, Butter Chicken Curry with Store-bought Roux falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Butter Chicken Curry with Store-bought Roux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions