Using 'Almond Effect,' an exquisite butter chicken curry, rich in flavor and umami, is ready in just 20 minutes. With no roux and no artificial additives, its mellow and profound taste is guaranteed to satisfy everyone from children to adults. Be sure to try this super easy and delicious recipe that went viral on social media!
Ingredients
Main Ingredients (2 servings)
- Rice 200g
- Onion 100g
- Chicken Thigh 320g
- Garlic 10g
- Ginger 10g
- Canned Whole Tomatoes 1/2 can
- Almond Effect 1 bottle
Seasonings
- Butter 20g
- Salad Oil a little
- Salt and Pepper to taste
- Salt just under 1 tsp (5g)
- Sugar 1 tsp
- Curry Powder 1.5 tbsp
Steps
- Mince the onion.
- Cut the chicken thigh into bite-sized pieces.
- Heat a frying pan with a little salad oil, and sauté the chicken thigh skin-side down. [Tip!] Sautéing skin-side down brings out the chicken's umami and gives it a fragrant finish.
- Season the chicken with salt and pepper to taste.
- While sautéing the chicken, grate 10g garlic and 10g ginger.
- Once the chicken is nicely browned, add the onion, grated garlic, and ginger, and sauté.
- Sauté everything together, then add 1/2 can whole tomatoes and just under 1 tsp (5g) salt and simmer until reduced. [Tip!] Reducing the tomatoes thoroughly brings out their sweetness and adds depth to the curry.
- Once the tomatoes are reduced and thickened, add 1 bottle Almond Effect and bring to a boil.
- Add 20g butter and 1 tsp sugar, melt, and simmer for about 8 minutes over low heat.
- Add 1.5 tbsp curry powder, mix well, and simmer for a few more minutes. [Tip!] Adding the curry powder at the end preserves its aroma. Be careful as it can stain clothes.
- Serve 200g rice on a plate and pour the curry over it.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。