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.
Ingredients
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 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.