Creamy Buttered Chicken Curry With Tomato and Pumpkin
photo by Pearl Ishizaki
- Ready In:
- 43mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 250 g curry and yoghurt marinated chicken
- 1 tomatoes
- 1⁄8 piece kabocha squash
- 40 g japanese curry roux
- 100 ml heavy cream
- 1 tablespoon butter
directions
- Take out the marinated chicken from the fridge and leave it at room temperature for 20 minutes.
- Slice the kabocha and tomato into small pieces. Crush/chop the curry roux into small pieces so it will melt easily and evenly. Same with the curry roux, slice the butter into smaller pieces.
- Place the chicken, tomato, kabocha, butter and curry roux in a microwaveable bowl then mix. Cover with a kitchen wrap then microwave for 10 minutes using 600W.
- Take the wrap then add 100 mL of heavy cream. Mix all the ingredients well.
- Bring back the bowl in the microwave, this time without cover then cook for 3 minutes.
- Mix the curry well then serve with rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Pearl Ishizaki
United States
Hello! I'm a YouTuber home chef from the Philippines now based in Japan. I love to share the recipes I've learned from my travels around Japan. Please enjoy my recipes.