A Butter Chicken-style Dish made with Stew and Curry Roux

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, A Butter Chicken-style Dish made with Stew and Curry Roux. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from A Butter Chicken-style Dish made with Stew and Curry Roux, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare A Butter Chicken-style Dish made with Stew and Curry Roux delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make A Butter Chicken-style Dish made with Stew and Curry Roux is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have A Butter Chicken-style Dish made with Stew and Curry Roux using 15 ingredients and 7 steps. Here is how you can achieve that.

I love butter chicken curry.

I really like spicy things so I added a lot of ichimi and sansho pepper, and used spicy "Vermont" brand Curry Roux. I keep minced onion in the freezer, so it's really easy to make! The picture includes Cookpad user patissier's Chapati. I ate them together and it was delicious!!! Recipe by *sasa*

Ingredients and spices that need to be Get to make A Butter Chicken-style Dish made with Stew and Curry Roux:

1. 2 tbsp Margarine or butter
2. 1 bag Yakisoba Sauce Granules
3. 1 Chicken breast
4. 1 Onion
5. 2 clove Garlic
6. 1 piece Ginger
7. 1 Ichimi red chili pepper powder
8. 1 Sansho Japanese pepper
9. 1/2 Carrot
10. 400 ml Water
11. 3/4 to 1 can Canned tomato
12. 3 cubes Curry Roux
13. 2 cubes Cream Stew Cubes
14. 1 tbsp Sugar
15. 1 Milk

Instructions to make to make A Butter Chicken-style Dish made with Stew and Curry Roux

1. Mince the onion and garlic. Cut the chicken into bite-sized pieces and coat with the yakisoba sauce granules.
2. Melt the butter in the pan, and stir-fry the ingredients from Step 1 with the ichimi spice and sansho peppers.
3. Grate the ginger and carrot into the pot (it's a pain to wash other tools and dishes, so I just grate it directly into the pot).
4. Add the canned tomato to what you have in Step 3 and boil.
5. Once the meat is cooked through, turn off the heat temporarily and melt the curry and stew cubes into the chicken mix.
6. Add milk to get the dish to your desired consistency.
7. Add the sugar and it's finished.

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