Japanese Butter Chicken Curry (using Golden Curry Roux) () OCHIKERON

Very tasty yet addictive
If you like Japanese curry and rice, you must give it a try!

More Japanese Curry Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnB-jaOc1GXxOyRVXFmdLNG

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Japanese Butter Chicken Curry (using Golden Curry Roux)

Difficulty: Easy
Time: 1hr
Number of servings: 4

Ingredients:
1/2 box (99g) S&B Golden Curry Mix (Mild) https://amzn.to/3QTBfpP
400g (14.5oz.) chicken thigh or breast *either portion is okay because yogurt makes the meat juicy and tender
1/2 (150g) onion
100ml unsweetened yogurt
1 tbsp. tomato ketchup
1 tsp. garam masala *you can skip it or any spices are ok
black pepper
200ml water
400g (14.5oz.) canned diced tomatoes
200ml milk
1 tbsp. cooking oil
2 tbsp. butter
4 servings cooked rice or naan bread
parsley flakes if you have

Directions:
1. Cut the chicken into bite-size pieces. Place the chicken pieces in a plastic bag and season with yogurt, ketchup, garam masala, and black pepper. Seal the bag and marinate in the refrigerator for 30 min to overnight.
2. Slice the onion when ready to cook. Heat cooking oil in a pot and saut the onion until soft and lightly browned.
3. Add the seasoned chicken and cook until done.
4. Add water (remove the foam if necessary) and canned diced tomatoes, then cover and simmer on low for about 5 minutes.
5. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well. Then add milk and mix well. *you don't want to turn on the heat while adding the milk because it can separate on sudden high heat.
6. Now put on low and simmer for 5 minutes.
7. Stop the heat and add butter to finish.
8. Serve curry on a hot bed of rice or naan bread. Sprinkle with parsley flakes if you like.

*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day.


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