Name: Butter Chicken Curry
Total time: 45 min
Yield: 2 Servings
Cuisine: Indian
Ingredients: 10 oz chicken thigh; Salt and pepper, to taste; 1 tbsp vegetable oil; ½ onion; 1 clove garlic, chopped; 1 piece of ginger, chopped; 1 tbsp curry powder; 1 tbsp paprika powder; 2 packets Kayanoya Original Vegetable Stock Powder (remove from the packets); 1 can (7 oz) whole tomatoes; 3.5 oz yogurt; ½ cup heavy whipping cream; 2 tsp butter; Plack pepper, to taste; Basil, as needed

Butter Chicken Curry Butter Chicken Curry

Butter Chicken Curry with condensed umami of vegetables. This curry goes well with saffron rice cooked with Vegetable Stock Powder (removed from a packet) and a pinch of saffron.

Instructions

Step 1

Cut chicken thighs into bite-sized pieces and season with salt and pepper.

Step 2

Heat vegetable oil in a pan over medium heat. Place chicken thighs and fry until browned. Add onions, garlic and ginger.

Step 3

Add curry powder and paprika powder, and stir-fry. Add Kayanoya Original Vegetable Stock Powder, whole tomatoes and yogurt. Cover and simmer on low heat for about 15 minutes. Add heavy whipping cream and butter.

Step 4

Serve curry in two bowls. Black pepper and basil to taste.

Butter Chicken Curry Butter Chicken Curry

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