Warm Heart in Winter-butter Curry Chicken

Name: Warm Heart in Winter-butter Curry Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Chicken thigh; 2 pcs tomato; 1 tsp ginger; 1 tablespoon granulated sugar; 2 tsp ketchup; 1 tsp Minced garlic; 40g butter; 4 tablespoons Curry powder; 4 tablespoons Yogurt; 1/2 tablespoon Salad oil; 200ml water; 5/4 tsp salt; 100ml Whipped cream

by Dedicated cuisine for a better world

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

In winter, I always like to eat something hot, curry rich in curcumin is a good choice. This dish is based on the original curry with yogurt and whipped cream, and children like it very much. This time I brought a heart-warming dish suitable for a family of three-Butter Curry Chicken

Warm Heart in Winter-butter Curry Chicken

1. Cut the chicken thighs into bite-size in advance, add 2 tablespoons of curry powder, 4 tablespoons of yogurt, 1/2 tablespoon of salad oil and 1/4 teaspoon of salt

Warm Heart in Winter-butter Curry Chicken recipe

2. Add butter, minced ginger and minced garlic over low heat, and stir fry for a fragrance

3. Add ketchup, tomatoes, stir-fry for about 7 minutes on low heat until mushy

4. Stir-fry the tomatoes until they are mushy, then add 2 tablespoons of curry powder, turn to medium heat and stir-fry for a fragrant flavor

5. Add 200ml of water, a tablespoon of sugar and a teaspoon of salt.

6. Put the chicken into the soup evenly, cover the pot with low heat for 5 minutes, open the lid and flip the chicken and cover for 5 minutes, finally add 100ml whipped cream, and leave a portion to be placed on the plate.

Tips:
1. Stir-fry tomatoes must use low heat, otherwise the sourness will evaporate. \n2. Use low heat when stewing chicken to prevent the soup from becoming too thick. \n3. Finally add whipped cream. Don't just put it out of the refrigerator, otherwise it will easily become flocculent.