Mince the onion and garlic. Cut the chicken into bite-sized pieces and coat with the yakisoba sauce granules.
Melt the butter in the pan, and stir-fry the ingredients from Step 1 with the ichimi spice and sansho peppers.
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).
Add the canned tomato to what you have in Step 3 and boil.
Once the meat is cooked through, turn off the heat temporarily and melt the curry and stew cubes into the chicken mix.
Add milk to get the dish to your desired consistency.
Add the sugar and it's finished.
Story Behind this Recipe
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 (Recipe ID: 1482139). I ate them together and it was delicious!!!