butter chicken curry with store bought roux

Ingredients butter chicken curry with store bought roux

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

how to make butter chicken curry with store bought roux

Chop chicken breast into bite-sizes (it's better to remove the chicken skin, but optional). Mince 1 cube of curry roux.

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.

Slice onion thinly. Heat frying pan over low heat, then add 1 tablespoon butter. Add onion and sauté generously until brown.

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.

Add the cooked onions, coconut milk, and canned tomato. Simmer for a few minutes over low heat.

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.

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.