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With a Store-Bought Curry Roux - Butter Chicken Curry - Recipe Video

A simple and easy to understand recipe video shows how to make With a Store-Bought Curry Roux - Butter Chicken Curry.
How about butter chicken curry made with a store-bought curry roux? This curry has a mild flavor with a good balance of acidity and richness of tomato and whipping cream (heavy cream) with a kick of butter flavor. If you use curry roux, you can easily make it delicious even in a short simmering time. You should definitely give it a try! (Please note that this recipe was made in Japan, with Japanese curry roux. Japanese curry roux may taste differently from curry roux in other countries.)
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Cook time

40 minutes

Ingredients
4 servings

  • Rice
    800 g
  • Chicken thigh
    300 g
  • Onion
    1
  • Garlic
    3
  • Canned diced tomatoes
    250 g
  • Whipping cream (Heavy cream)
    100 ml
  • (A)Curry mix (Curry roux)
    3
  • (A)Bell pepper (red or yellow) powder
    1 tbsp
  • Soy sauce
    1 tbsp
  • Salted butter
    40 g
  • Finishing
  • Whipping cream (Heavy cream)
    2 tbsp
  • Parsley
    as needed

How to make

  1. Prepare. Mince the parsley and set aside.
  2. 1. Mince the garlic.
  3. 2. Mince the onion.
  4. 3. Cut chicken thigh into bite-sized pieces.
  5. 4. Melt salted butter in a heated pan over medium heat, add Step 1, and stir-fry.
  6. 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.
  7. 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.
  8. 7. When the curry roux melts, reduce the heat to low and simmer for about another 15 minutes.
  9. 8. When everything is cooked through and thickened, mix in the soy sauce and remove from the heat.
  10. 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.

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