• ◎Chicken thighs (or chicken breast)2
• ◎Plain yogurt200g
• ◎Curry powder2 tbsp
• Onion, minced1
• Garlic, minced1 clove
• Ginger, grated (or ginger paste)1 tsp
• Vegetable oil (for sautéing)1 tbsp
• ●Water200ml
• ●Canned crushed tomatoes1 can
• ●Chicken bouillon cube1
• ●Sugar1½ tbsp
• ●Soy sauce1 tbsp
• ●Mirin1 tbsp
• ●Salt1 tsp
• ●Worcestershire sauce1 tsp
• ●Curry powder1 tsp
• Heavy cream3 tbsp
• Butter40g

1. 1

   Cut the chicken thighs (or breast) into bite-sized pieces. Place in a plastic bag with the ◎ yogurt and curry powder, massage well to coat evenly, and marinate in the refrigerator for at least 3 hours.

2. 2

   Heat vegetable oil in a pot over low heat. Add the minced garlic and grated ginger, and warm until fragrant. Then add the minced onion and sauté over low heat for about 3 minutes.

3. 3

   Add all the ● seasonings (200ml water, 1 can crushed tomatoes, 1 bouillon cube, 1½ tbsp sugar, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp salt, 1 tsp Worcestershire sauce, and 1 tsp curry powder). Stir well and simmer over medium heat for about 5 minutes.

4. 4

   Add the marinated chicken with the yogurt marinade to the pot. Mix well and simmer over low heat for about 20 minutes.

5. 5

   Stir in the 3 tbsp heavy cream and 40g butter. Mix well and bring to a gentle boil.

6. 6

   Serve the curry in bowls and top with your choice of garnishes to finish.

Simmer gently over low heat to bring out the natural flavors of the ingredients. The curry may seem thin when freshly made, but it will thicken to a creamy consistency after resting overnight.

• Calories412 kcal
• Protein21.2 g
• Fat26.2 g
• Carbs17.5 g
• Sodium1.9 g