Butter Chicken Curry with Store-bought Roux

Butter Chicken Curry with Store-bought Roux

I ate some butter chicken curry at an Indian restaurant and then tried making it at home. It's easy to eat thanks to the addition of store-bought curry roux!

Ingredients: 4 servings

Chicken breast
1 (about 250 g)
Curry roux (block)
80 g (4 cubes)
1 tablespoon
2 tablespoons
Canned coconut milk
1 can (400 g)
Canned tomatoes
1 can (400 g)
1 tablespoon
Soy sauce
1 tablespoon
As needed


1. Chop chicken breast into bite-sizes (it's better to remove the chicken skin, but optional). Mince 1 cube of curry roux.
2. Put chicken breast and minced curry roux (1 cube) into a plastic bag and let the flavor absorb (for about 30 minutes). Then coat with katakuriko.
3. Slice onion thinly. Heat frying pan over low heat, then add 1 tablespoon butter. Add onion and sauté generously until brown.
4. Remove onion from the frying pan, then clean. Heat 1 tablespoon butter over medium heat, and stir-fry the marinated chicken breast until both sides are brown.
5. Add the cooked onions, coconut milk, and canned tomato. Simmer for a few minutes over low heat.
6. Mix everything together and turn the heat off when everything is well-flavored. Add rest of the curry roux (3 cubes), mix over low heat and simmer.
7. Add sake and soy sauce to give it a subtle taste, and mix lightly. Pour over freshly cooked rice or naan. Top with parsley and enjoy.

Story Behind this Recipe

I wanted to eat butter chicken curry like I had at an Indian restaurant, so I made it at home.
I dunked some bread into it the next morning - the flavor was concentrated and delicious.