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A Butter Chicken-style Dish Made With Stew And Curry Roux Recipe

A Butter Chicken-style Dish made with Stew and Curry Roux Recipe
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Prepare the ingredients before making A Butter Chicken-style Dish made with Stew and Curry Roux in your home. Then, follow these steps below to serve A Butter Chicken-style Dish made with Stew and Curry Roux for your family or friends.

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

  • 2 tbsp Margarine or butter
  • 1 bag Yakisoba Sauce Granules
  • 1 Chicken breast
  • 1 Onion
  • 2 clove Garlic
  • 1 piece Ginger
  • 1 Ichimi red chili pepper powder
  • 1 Sansho Japanese pepper
  • 1/2 Carrot
  • 400 ml Water
  • 3/4 to 1 can Canned tomato
  • 3 cubes Curry Roux
  • 2 cubes Cream Stew Cubes
  • 1 tbsp Sugar
  • 1 Milk

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

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make A Butter Chicken-style Dish made with Stew and Curry Roux in your home by yourself.

    Step 1
  • Mince the onion and garlic. Cut the chicken into bite-sized pieces and coat with the yakisoba sauce granules.
  • Step 2
  • Melt the butter in the pan, and stir-fry the ingredients from Step 1 with the ichimi spice and sansho peppers.
  • Step 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).
  • Step 4
  • Add the canned tomato to what you have in Step 3 and boil.
  • Step 5
  • Once the meat is cooked through, turn off the heat temporarily and melt the curry and stew cubes into the chicken mix.
  • Step 6
  • Add milk to get the dish to your desired consistency.
  • Step 7
  • Add the sugar and it's finished.
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