Butter Chicken Soup Curry
Soup curry, characterized by its clear soup and large ingredients, originated in Sapporo. There are various ways to eat it, such as pouring the soup over rice or putting the rice in the soup, and it is one of the favorite dishes for both children and adults.
Curry contains spices such as turmeric, which is expected to improve symptoms of the digestive and liver systems, coriander, which relieves inflammation, and cumin, which is good for those on a diet. If you are feeling unwell with the change of seasons, try curry to boost your immunity and get through the pollen season.
| [Ingredients] 3 servings | |
|---|---|
| Chicken thigh | 3 sheets |
| Green beans | Appropriate amount |
| Tomato puree | 50g |
| Fresh cream | 100cc |
| butter | 45g |
| Curry roux | |
| Plain yogurt (unsweetened) | 60g |
| Garlic (grated) | 1 piece |
| Ginger (grated) | 1 piece |
| Curry powder | 2 tablespoons |
| Tomato ketchup | 1 tbsp |
| Powdered cheese | 1 tbsp |
| Honey | 1 tbsp |
| salt | 1 teaspoon |
How to make
- Add the curry roux ingredients to a bowl and mix.
- Poke holes in the chicken thighs with a fork and cut them into bite-sized pieces. Rub with the roux from step 1 and marinate for about an hour.
- Heat butter in a frying pan, add step 2 along with the roux, and cook over high heat until the chicken thighs are cooked through.
- Add the green beans, tomato puree and cream to step 3, cover and simmer over low heat for about 5 minutes.
- Once cooked all over, serve on a plate and it's done.
