A Butter Chicken-style Dish made with Stew and Curry Roux

• 2 tbsp Margarine or butter
• 1 bag Yakisoba Sauce Granules
• 1 Chicken breast
• 1 Onion
• 2 clove Garlic
• 1 piece Ginger
• 1 Ichimi red chili pepper powder
• 1 Sansho Japanese pepper
• 1/2 Carrot
• 400 ml Water
• 3/4 to 1 can Canned tomato
• 3 cubes Curry Roux
• 2 cubes Cream Stew Cubes
• 1 tbsp Sugar
• 1 Milk

1. Mince the onion and garlic.
2. Cut the chicken into bite-sized pieces and coat with the yakisoba sauce granules.
3. Melt the butter in the pan, and stir-fry the ingredients from Step 1 with the ichimi spice and sansho peppers.
4. Grate the ginger and carrot into the pot (it's a pain to wash other tools and dishes, so I just grate it directly into the pot).
5. Add the canned tomato to what you have in Step 3 and boil.
6. Once the meat is cooked through, turn off the heat temporarily and melt the curry and stew cubes into the chicken mix.
7. Add milk to get the dish to your desired consistency.
8. Add the sugar and it's finished.

margarine, yakisoba sauce granules, chicken, onion, clove garlic, ginger, ichimi red chili pepper, sansho japanese pepper, carrot, water, tomato, curry, cream, sugar, milk

Taken from cookpad.com/us/recipes/155562-a-butter-chicken-style-dish-made-with-stew-and-curry-roux (may not work)