Butter Chicken Curry Using Curry Roux

Butter Chicken Curry Using Curry Roux

I made buttered chicken curry quickly and easily using storebought curry roux.


Curry roux (block)
1/2 box (for 4 to 5 servings)
Chicken breast
Plain yogurt
about 100 g
30 g
Grated garlic
1 teaspoon
Canned tomatoes
1 can
400 ml
Heavy cream
100 ml


1. Chop up about 1/4 of the curry roux finely.
2. Take the skin off the chicken breast and slice into bite sized diagonal pieces.
3. Combine the chopped up curry roux, yogurt and chicken, and marinate for 30 minutes to an hour. (Do this in a plastic bag for easy cleanup.)
4. Coarsely chop up the onion.
5. Put the butter and garlic in a pan, and saute slowly over low heat until it's fragrant.
6. Add the onion, and cook over low-medium heat until it's browned.
7. When the onion is done, add the chicken with the yogurt marinade, and cook until the chicken changes color.
8. Add the canned tomato and water, and simmer over high heat. When it comes to a boil skim off the scum, turn the heat down to low and simmer for an additional 5 to 10 minutes.
9. Add the heavy cream, and bring to a gentle boil.
10. Turn the heat off, add the remaining curry roux, and mix to dissolve. Once it's dissolved turn the heat back on to low, and simmer for another 5 minutes to finish!

Story Behind this Recipe

I wanted to recreate the butter chicken I had at a restaurant.