Butter Tomato Chicken Curry
Mild delicious Butter Tomato Chicken Curry
Servings: 2 Servings
- 300 g Chicken Thigh
- 130 g Onion (Half an Onion)
- 1 Can Crushed Tomato Can
- 3 Cloves Minced Garlic
- 10 g Minced Ginger
- 25 g Butter
- 2 tsp Honey
- 1 tsp Salt
- 2 tbsp Peanut Butter
- 2 tbsp Curry Poweder
- 3 tbsp Water
- 2 tbsp Cream
Sauté the Aromatics:
In a pan over medium heat, add 2 tbsp of oil, followed by the minced garlic and ginger.
Sauté until fragrant, about 1–2 minutes. If you're using an electric stove, you may need to sauté for an extra minute. You should be able to smell the aroma of the garlic and ginger.
Once fragrant, add the finely chopped onion and continue sautéing until it turns slightly brown.
Adding Chicken to the Flavorful Pan
While waiting for the onion, garlic, and ginger to cook, cut the chicken into bite-sized pieces.
Add the chicken to the pan and cook until lightly browned on all sides.
Simmer the Sauce
Pour the crushed tomatoes into the pan, along with salt (1 tsp), honey (2 tsp), and water (3 tbsp).
Stir well and bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally.
Adding the Essential Ingredient: Peanut Butter!
Stir in the peanut butter to enhance the curry with a deep, nutty umami flavor—this is what makes it so special! The peanut butter adds richness and depth to the dish.
Once fully incorporated, add the butter and curry powder.
Simmer for another 5–10 minutes, allowing the chicken to become tender and the flavors to meld together.