Butter Chicken Curry

Name: Butter Chicken Curry
Total time: 30 min
Yield: 903 g
Ingredients: Tomato Puree 20 g; Golden Curry Medium Hot 55 g; Butter 15 spoon; Milk 150 ml; Heavy Cream 200 ml; Onion 70 half onion (1/2 piece); Chicken Thigh 350 g; Red Pepper Powder 3 spoon; Minced Garlic 10 teaspoon; Chef's Chicken Stock 30 g

Cook 30 min Difficulty NORMAL 1,569 kcal

#high protein #low carb

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Ingredients

Main ingredients

Tomato Puree 20 g
Golden Curry Medium Hot 55 g
Butter 1.5 spoon
Milk 150 ml
Heavy Cream 200 ml
Onion 1 half onion (1/2 piece)
Chicken Thigh 350 g

Seasonings/Sauce

Red Pepper Powder 3 spoon
Minced Garlic 10 teaspoon
Chef's Chicken Stock 30 g

Nutrition summary

Carbohydrates 40.77 g 10%

Protein 78.92 g 20%

Fat 121.36 g 70%

Serving size 903g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Finely chop the onion and garlic.
3

Melt the butter in a pan.
4

Sauté the chicken pieces until cooked, then remove from the pan.
5

In the same pan, sauté the onion and garlic.
6

Add tomato paste and spices, then stir-fry.
7

Return the chicken to the pan and mix thoroughly.
8

Pour in the heavy cream and bring to a simmer.
9

Season with salt to taste.

Butter Chicken Curry

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