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Butter Chicken Curry with Store-bought Roux
Butter Chicken Curry with Store-bought Roux

Before you jump to Butter Chicken Curry with Store-bought Roux recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

A lot of us have been taught to believe that comfort foods are not good and to be avoided. Often, if the comfort food is candy or another junk food, this holds true. Other times, though, comfort foods can be totally healthy and it’s good for you to consume them. There are several foods that, when you eat them, could boost your mood. If you feel a little bit down and need a happiness pick me up, try a few of these.

Eggs, believe it or not, can be actually wonderful at fighting back depression. Just see to it that you do not throw away the egg yolk. When you would like to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, the yolks particularly, are rich in B vitamins. The B vitamin family can be great for raising your mood. This is because the B vitamins improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Try consuming a few eggs to jolly up!

Now you realize that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to butter chicken curry with store-bought roux recipe. To cook butter chicken curry with store-bought roux you need 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Butter Chicken Curry with Store-bought Roux:
  1. Provide Chicken breast
  2. Take Curry roux (block)
  3. Get Katakuriko
  4. You need Onion
  5. Take Butter
  6. You need Canned coconut milk
  7. Prepare Canned tomatoes
  8. Prepare Sake
  9. Get Soy sauce
  10. Prepare 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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