Butter Chicken Curry with Store-bought Roux

1. 1

   Chop chicken breast into bite-sizes (it's better to remove the chicken skin, but optional).

2. 2

   Mince 1 cube of curry roux.

3. 3

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

4. 4

   Then coat with katakuriko.

5. 5

   Slice onion thinly.

6. 6

   Heat frying pan over low heat, then add 1 tablespoon butter.

7. 7

   Add onion and saute generously until brown.

8. 8

   Remove onion from the frying pan, then clean.

9. 9

   Heat 1 tablespoon butter over medium heat, and stir-fry the marinated chicken breast until both sides are brown.

10. 10

    Add the cooked onions, coconut milk, and canned tomato.

11. 11

    Simmer for a few minutes over low heat.

12. 12

    Mix everything together and turn the heat off when everything is well-flavored.

13. 13

    Add rest of the curry roux (3 cubes), mix over low heat and simmer.

14. 14

    Add sake and soy sauce to give it a subtle taste, and mix lightly.

15. 15

    Pour over freshly cooked rice or naan.

16. 16

    Top with parsley and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.