Japanese Butter Chicken Curry (using Golden Curry Roux) バターチキンカレー (ゴールデンカレーを使ったレシピ) | OCHIKERON

By ochikeron · 45 min

Ingredients

Instructions

1. Cut the chicken into bite-size pieces. Put them in a plastic bag with yogurt, ketchup, garam masala and black pepper, seal, and marinate in the refrigerator for 30 minutes to overnight.
2. Slice the onion just before cooking. Heat the cooking oil in a pot and sauté the onion until soft and lightly browned.
3. Add the marinated chicken and cook until done.
4. Add the water (skim off any foam if needed) and the canned diced tomatoes. Cover and simmer on low for about 5 minutes.
5. Turn off the heat. Break the curry roux into the pot and stir until completely melted. Then add the milk and mix well.
6. Return to low heat and simmer for 5 minutes, without letting it boil, since the milk may separate on high heat.
7. Turn off the heat and stir in the butter.

Summarized from ochikeron's video. Watch it for the details.

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