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Curry (chicken butter curry) | Transcription of Miki Mama Channel's recipe

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Miki Mama Channel

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Ingredients

Chicken thigh : 2 sheets (540g)
Salt and pepper : Each a little
Onions (chopped) : 1 piece (200g)
Grated garlic : 1 tsp
Grated ginger : 1/2 teaspoon
butter : 30g
Hot rice : 1.2kg (4 bowls)
(A) Cut tomato : 1 can (400g)
(A) Fresh cream : 200cc
(A) Milk : 200cc
(A) Sugar : 3 tbsp
(A) Chicken glass soup base : 2 tablespoons
(A) Curry powder : 2 tablespoons
(A) Salt : Two knobs
(A) Cinnamon powder : 1/2 teaspoon
(Face parts) Boiled egg : as you like
(Face parts) Wiener : as you like
(Face parts) Beer ham : as you like
(Face parts) Ketchup : as you like
(Face parts) Grilled seaweed : as you like

Time required

25minutes

Procedure

1) Season 00:18
Add salt and pepper to the chicken.
2) Bake 00:34
Put butter in a 26 cm frying pan and heat over high heat.
1. Add onions, grated garlic and grated ginger and fry on medium heat for about 3 minutes until the onions are tender.
3) Boil 01:22
Add (A) to the frying pan of 2, cover and simmer on low medium heat for about 10 minutes, stirring occasionally, until the chicken is tender.
Add butter and dissolve.
4) Finish 03:53
Open a little on the plate, pour rice in a circle, and make a face with facial parts.
Make curry look like hair.

Point

・ When frying with butter, first stir-fry with 1/3 and add 2/3 at the end to improve the aroma.
・ Fry the onions until they are soft and clear, and the taste will be absorbed.
・ You can easily make full-fledged butter chicken curry with your home seasoning.
・ Decoration can be luxurious with few ingredients.
・ Since even children can make it, it is ideal for Mother's Day.