Butter Chicken Curry with Store-bought Roux

• 1 Chicken breast
• 80 grams Curry roux (block)
• 1 tbsp Katakuriko
• 1 Onion
• 2 tbsp Butter
• 1 can Canned coconut milk
• 1 can Canned tomatoes
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1 Parsley

1. Chop chicken breast into bite-sizes (it's better to remove the chicken skin, but optional).
2. Mince 1 cube of curry roux.
3. Put chicken breast and minced curry roux (1 cube) into a plastic bag and let the flavor absorb (for about 30 minutes).
4. Then coat with katakuriko.
5. Slice onion thinly.
6. Heat frying pan over low heat, then add 1 tablespoon butter.
7. Add onion and saute generously until brown.
8. Remove onion from the frying pan, then clean.
9. Heat 1 tablespoon butter over medium heat, and stir-fry the marinated chicken breast until both sides are brown.
10. Add the cooked onions, coconut milk, and canned tomato.
11. Simmer for a few minutes over low heat.
12. Mix everything together and turn the heat off when everything is well-flavored.
13. Add rest of the curry roux (3 cubes), mix over low heat and simmer.
14. Add sake and soy sauce to give it a subtle taste, and mix lightly.
15. Pour over freshly cooked rice or naan.
16. Top with parsley and enjoy.

chicken, curry, katakuriko, onion, butter, coconut milk, tomatoes, sake, soy sauce, parsley

Taken from cookpad.com/us/recipes/170198-butter-chicken-curry-with-store-bought-roux (may not work)