Creamy Buttered Chicken Curry With Tomato and Pumpkin

READY IN: 43mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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.
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