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

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

I won't say that this is an authentic butter chicken, but it's sort of similar! I made it with things I had at home. It's pretty addictive.

Ingredients: 1 pot

Margarine or butter
2 tablespoons
Yakisoba Sauce Granules
1 bag
Chicken breast
2 cloves
1 piece
Ichimi red chili pepper powder
to taste
Sansho Japanese pepper
to taste
2 cups (400ml)
Canned tomato
3/4 to 1 can
Curry Roux
3 cubes
Cream Stew Cubes
2 cubes
1 tablespoon
as needed


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.

Story Behind this Recipe

I love butter chicken curry.