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

Directions

Cut chicken thighs into bite-sized pieces and season with salt and pepper.
Heat vegetable oil in a pan over medium heat. Place chicken thighs and fry until browned. Add onions, garlic and ginger.
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.
Serve curry in two bowls. Black pepper and basil to taste.

Used in this Recipe

Kayanoya Original Vegetable Stock Powder (8 g packet x 24)

Price

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