Steps to Prepare Perfect Butter Chicken Curry with Store-bought Roux

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

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