Japanese Butter Chicken Curry
Preparation Time:
35 min
Difficulty:
Expert
Ingredients:
- 500g of chicken thighs, diced
- 100g of unsalted butter
- 200ml of coconut milk
- 2 tablespoons of soy sauce
- 1 tablespoon of miso paste
- 2 teaspoons of curry powder
- 1 teaspoon of garlic paste
- 1 teaspoon of ginger paste
- 1 onion, finely chopped
- 2 green onions, sliced for garnish
- Salt to taste
- Pepper to taste
- Cooked rice for serving
Kitchen Tools Needed:
- Frying pan
- Chopping board
- Knife
- Large pot
- Measuring cups
- Wooden spoon
- Ladle
Instructions:
- Heat the unsalted butter in a frying pan over medium heat until melted.
- Add the finely chopped onion and sauté until translucent and fragrant.
- Stir in the garlic and ginger paste, cooking for another minute.
- Add the diced chicken thighs to the pan and cook until browned on all sides.
- Sprinkle in the curry powder, soy sauce, and miso paste, stirring well to coat the chicken.
- Pour in the coconut milk, bringing the mixture to a simmer.
- Reduce the heat and let it simmer for about 15 minutes, or until the chicken is cooked through and tender.
- Season with salt and pepper to taste.
- Serve the curry over cooked rice, garnished with sliced green onions.
Macros:
- Total Calories: 800kcal
- Carbs: 50g
- Proteins: 60g
- Fats: 40g
Tags:
Recipe