Butter Chicken Curry

Ingredients−2servings+

• onion1
• boneless chicken thigh500g
• salta pinch
• peppera pinch
• all-purpose floura light dusting
• Jasmine rice2 cups
• curry powder1 tablespoon
• cooking oil1 tablespoon
• water2 cups
• olive oil1 tablespoon
• butter20g
• broth300ml
• curry pasteto taste
• fresh creamto taste
• cilantroa generous amount

Directions▶ Start cooking

1. Slice 1 onion thinly.
2. Season 500g boneless chicken thigh with salt and pepper, then lightly dust with all-purpose flour.
3. In a pot, combine 2 cups Jasmine rice, 1 tablespoon curry powder, 1 tablespoon cooking oil, and 2 cups water, then cook the rice.
4. Heat a pan, then add 1 tablespoon olive oil and 20g butter.
5. Add the thinly sliced onion and a pinch of salt, then sauté until golden brown.
6. Remove the sautéed onion from the pan.
7. Add a little olive oil and a little butter back into the pan.
8. Brown the chicken on both sides.
9. Once the chicken is cooked, cut it into bite-sized pieces.
10. If a lot of oil renders from the chicken, drain it off.
11. Place the browned onion over the chicken and pour in 300ml broth.
12. Once it starts to boil, add curry paste to taste and stir well to dissolve without lumps.
13. Reduce the heat to low, add fresh cream to taste, and mix well.
14. Serve with a generous amount of cilantro.

Tips

• Sautéing the onion until golden brown without burning will bring out its sweetness.
• Always cut the meat after it is cooked.
• It's important to maintain low heat to prevent it from boiling vigorously.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• If you don't sauté the onions until they're beautifully golden and caramelized, you might miss out on their full, sweet flavor.
• Make sure to thoroughly dissolve the curry paste when you add it to prevent clumps and ensure an even, delicious flavor throughout your dish.
• Once you've added the fresh cream, keep the heat low. High heat can cause the sauce to separate or alter its lovely texture.

🔄 Substitutions

• No jasmine rice? No problem! You can use 2 cups of regular white rice instead, but remember to adjust the water amount based on the type of rice you're using.
• If you're out of 300ml of broth, simply dissolve about 1/2 a chicken stock cube in 300ml of water for a perfect substitute.
• Not a fan of cilantro? Feel free to chop up some fresh parsley or chives to use as a beautiful garnish instead.

🎚️ Adjusting the taste

• To dial down the heat, opt for a mild curry paste or simply use a smaller amount of the paste.
• If you're watching your sodium, reduce the amount of salt you sprinkle on the chicken and onions, and consider using low-sodium broth or a low-sodium curry paste.
• Since this recipe doesn't call for added sugar, if you prefer less sweetness, you can slightly shorten the time you caramelize the onions.

✔️ Verification notes

• Always ensure the chicken is thoroughly cooked through before slicing into it.
• Once the curry paste and fresh cream are in, give the sauce a taste and check its consistency to make sure it's just right.

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