CookPal AI
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Milk and Butter Chicken Curry

Coût $12, économiser $8

Source: Recommended by CookPal

  • 50 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Main

    • 🍚 2 bowls of rice (400g)
    • 🍗 1 chicken thigh (250g)
    • 🧅 1 onion
    • 🧈 20g salted butter
    • 🍅 1/2 can of diced tomatoes (200g)
    • 🥛 200ml milk
    • 40g curry roux (2 cubes)
    • A pinch of chopped parsley

  • Chicken Marinade

    • 1 tbsp sake
    • 🧂 1/3 tsp salt
    • 1/2 tbsp curry powder
    • 🧄 1 tsp grated garlic
    • 1 tsp grated ginger

ÉTAPES

1

Slice the onion thinly after cutting it in half vertically.

2

Cut the chicken into bite-sized pieces. Mix the chicken with the marinade ingredients in a bowl and let it sit for 10 minutes.

3

Heat butter in a pot over medium-low heat and sauté the onion until softened. Add the diced tomatoes and marinated chicken, then simmer for 7–8 minutes while mashing the tomatoes.

4

Add milk and curry roux to the pot, stirring until the roux dissolves and the curry thickens.

5

Serve the curry over rice and garnish with chopped parsley.

NUTRIMENTS

Par portion

🔥

550

Calories

  • 30g
    Protéines
  • 60g
    Glucides
  • 20g
    Graisses

💡 Astuces

For a richer flavor, use full-fat milk.Adjust the curry roux quantity to control the spice level.Serve with naan or a side salad for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.