- Sushi Rice Seasoning Halal
Malaysian Style Butter Chicken Curry
Ingredients
2-3servings| Chicken thigh | 1 piece |
|---|---|
| Plain yogurt | 100g |
| Curry powder | 1 tbsp |
| Garlic | 1 clove |
| Ginger paste | 4cm |
| Coriander powder | 1 tsp |
| Cumin powder | 1 tsp |
| Onion | 1 |
| Tomato can | 1 can |
| Santan / Coconut milk | 200ml |
| Tamarind paste | 1–2 tsp |
| Otafuku Sushi Rice Seasoning | 1 tsp |
| Honey | 1 tbsp |
| Butter | 30g |
| Salt | to taste |
| (Optional) | |
| Shrimp / squid | suitable amount |
| Curry leaves | a little |
| Black pepper | a little |
| Cream cheese | suitable amount |
| Tortilla wrap | suitable amount |
| Mixed salad | suitable amount |
| Lime | a little |
Instructions
- Cut chicken into slightly large bite-size pieces.
- In a bowl, combine yogurt, garlic, ginger, curry powder, coriander, and cumin.
- Add chicken and marinate well.
- Rest in refrigerator for at least 2–3 hours.
- Finely chop onion and sauté until lightly browned.
- Add tomato can and cook down slightly.
- Add tamarind paste and Sushi Vinegar.
- Add marinated chicken and coconut milk.
- Season with salt and honey.
- Simmer gently until chicken is cooked through.
- Finish with butter.
- Serve with rice, or enjoy wrapped in tortilla with mixed salad, cream cheese, black pepper, and lime.
UMAMI Point
- Tamarind gives tropical-style acidity and depth.
- Sushi Vinegar adds clean and balanced acidity.
- Coconut milk creates rich Asian-style creaminess.
Cooking Point
- Do not boil too hard after adding coconut milk.
- Shrimp and squid versions are also highly recommended.
- Cream cheese balances spice and adds smooth richness.
- Lime refreshes the finish with tropical acidity.
- Tortilla style creates a modern Malaysian café-style experience.
