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Butter Chicken Curry with Store-bought Roux
Butter Chicken Curry with Store-bought Roux

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We hope you got benefit from reading it, now let’s go back to butter chicken curry with store-bought roux recipe. You can have butter chicken curry with store-bought roux using 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Butter Chicken Curry with Store-bought Roux:
  1. Use Chicken breast
  2. Use Curry roux (block)
  3. You need Katakuriko
  4. Use Onion
  5. Provide Butter
  6. Use Canned coconut milk
  7. Get Canned tomatoes
  8. Provide Sake
  9. Use Soy sauce
  10. You need 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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