This is a rich butter chicken curry made with milk and curry roux — no heavy cream needed! It's amazing how close it tastes to restaurant-style with such simple ingredients♪
Ingredients
2 servings- Chicken thigh1
- Onion1
- Garlic (tube)1 cm
- Butter10g
- ★Water200ml
- ★Canned diced tomatoes1 can (400g)
- ★Ketchup2 tbsp
- ★Parmesan cheese (powdered)1 tbsp
- ★Sugar1 tsp
- ★Consommé granules1 tsp
- Milk150ml
- Store-bought curry rouxapprox. 25g
- Butter10g
Directions
60 min- 1
Cut 1 chicken thigh into bite-sized pieces and season with salt. Place skin-side down in a frying pan and cook until crispy. Once both sides are nicely browned, remove from the pan and set aside.
- 2
In the same pan, add 10g butter, 1 cm of tube garlic, and 1 sliced onion. Sauté until softened.
- 3
Return the chicken from Step 1 to the pan. Add the ★ seasonings and simmer on low heat for about 30 minutes.
- 4
Add 150ml milk, approx. 25g curry roux, and 10g butter. Simmer for another 10 minutes and it's done!
Tips
Don't worry if the chicken isn't fully cooked through at first — it will cook through completely during the simmering process. Adjust the amount of curry roux to around 25g based on your package size. Adding 1–2 tsp of curry powder will give it an even more authentic flavor.
Nutrition
Per serving- Calories410 kcal
- Protein21 g
- Fat22.5 g
- Carbs30 g
- Sodium2.2 g
This is a rich butter chicken curry made with milk and curry roux — no heavy cream needed! It's amazing how close it tastes to restaurant-style with such simple ingredients♪
Ingredients
2 servings- Chicken thigh1
- Onion1
- Garlic (tube)1 cm
- Butter10g
- ★Water200ml
- ★Canned diced tomatoes1 can (400g)
- ★Ketchup2 tbsp
- ★Parmesan cheese (powdered)1 tbsp
- ★Sugar1 tsp
- ★Consommé granules1 tsp
- Milk150ml
- Store-bought curry rouxapprox. 25g
- Butter10g
Directions
60 min- 1
Cut 1 chicken thigh into bite-sized pieces and season with salt. Place skin-side down in a frying pan and cook until crispy. Once both sides are nicely browned, remove from the pan and set aside.
- 2
In the same pan, add 10g butter, 1 cm of tube garlic, and 1 sliced onion. Sauté until softened.
- 3
Return the chicken from Step 1 to the pan. Add the ★ seasonings and simmer on low heat for about 30 minutes.
- 4
Add 150ml milk, approx. 25g curry roux, and 10g butter. Simmer for another 10 minutes and it's done!
Nutrition
Per serving- Calories410 kcal
- Protein21 g
- Fat22.5 g
- Carbs30 g
- Sodium2.2 g
Tips
Don't worry if the chicken isn't fully cooked through at first — it will cook through completely during the simmering process. Adjust the amount of curry roux to around 25g based on your package size. Adding 1–2 tsp of curry powder will give it an even more authentic flavor.