Simple Way to Prepare Quick Butter Chicken Curry with Store-bought Roux

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, butter chicken curry with store-bought roux. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Butter Chicken Curry with Store-bought Roux is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Butter Chicken Curry with Store-bought Roux is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook butter chicken curry with store-bought roux using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Butter Chicken Curry with Store-bought Roux:

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

Instructions 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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