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.



2 Servings
  • 10 ounces chicken thigh
  • Preferred amount of salt and pepper
  • 1 tablespoon vegetable oil
  • ½ onion
  • 1 clove garlic (chopped)
  • 1 piece of ginger (chopped)
  • 1 clove garlic (chopped)
  • 1 tablespoon curry powder
  • 1 tablespoon paprika powder
  • 2 packets Kayanoya Original Vegetable Stock Powder (remove from 2 packets)
  • 1 can (7 ounces) whole tomatoes
  • 3.5 ounces yogurt
  • ½ cup heavy whipping cream
  • 2 teaspoons butter
  • Preferred amount of black pepper
  • Preferred amount of basil


  1. Cut chicken thighs into bite-sized pieces and season with salt and pepper.
  2. Heat vegetable oil in a pan over medium heat. Place chicken thighs and fry until browned. Add onions, garlic and ginger.
  3. Add curry powder and paprika powder, and stir-fry. Add Vegetable Stock Powder , whole tomatoes and yogurt. Cover and simmer on low heat for about 15 minutes. Add heavy whipping cream and butter.
  4. Serve curry in two bowls. Black pepper and basil to taste.

Used in this Recipe