With a Store-Bought Curry Roux - Butter Chicken Curry - Recipe Video
Share on
Cook time
40 minutes
Ingredients 4 servings
- Rice800 g
- Chicken thigh300 g
- Onion1
- Garlic3
- Canned diced tomatoes250 g
- Whipping cream (Heavy cream)100 ml
- (A)Curry mix (Curry roux)3
- (A)Bell pepper (red or yellow) powder1 tbsp
- Soy sauce1 tbsp
- Salted butter40 g
- Finishing
- Whipping cream (Heavy cream)2 tbsp
- Parsleyas needed
How to make
- Prepare. Mince the parsley and set aside.
- 1. Mince the garlic.
- 2. Mince the onion.
- 3. Cut chicken thigh into bite-sized pieces.
- 4. Melt salted butter in a heated pan over medium heat, add Step 1, and stir-fry.
- 5. When fragrant, add Step 2 and stir-fry over medium heat, and when the onion softens, add Step 3 and continue to stir-fry.
- 6. When salted butter is blended well, add the can of diced tomatoes, whipping cream (heavy cream) and ingredient (A), and mix together over medium heat.
- 7. When the curry roux melts, reduce the heat to low and simmer for about another 15 minutes.
- 8. When everything is cooked through and thickened, mix in the soy sauce and remove from the heat.
- 9. Place the rice and Step 8 on a plate. Sprinkle parsley on top of the rice, pour whipping cream (heavy cream) on the roux, and it's ready to serve.
Tips for cooking
You can substitute chicken breast for chicken thigh. The flavor and intensity of curry roux differ depending on the type, so please adjust the amount of soy sauce according to your preference. Whipping cream (heavy cream) may separate when boiled, so be careful with the strongness of the heat.