I just want to preface this post with the following: this recipe is in NO WAY meant to be authentic. In fact, this particular recipe was done with a Japanese "twist." The original recipe was created by Ochikeron, a Japanese YouTube food blogger. Check her out by clicking here! Her recipes are fun and often incorporate "cute" elements; she even makes a Totoro bento in one of her videos. If you don't know who Totoro is, look him up! He's so adorable!
Anyway, I digress. If you decide to recreate this wonderful dish, just be aware that the ingredients are NOT traditional. However, I think her take on chicken tikka masala is delicious. Without further adieu, here's the recipe! I made a few adaptations to the recipe for my personal taste and doubled the serving size, so if you wish to see the original recipe by Ochikeron (unaltered), please check out the link at the end of the post!
INGREDIENTS
4 pieces (31.7g) House Vermont Curry Mix (Med. Hot)
1 lb 12 oz chicken breast
1 medium onion, sliced
1 1/2 cup tomato sauce
1/2 cup heavy cream
13.5 oz water
3 tbsp butter
2 tsp soy sauce
5.6 oz plain yogurt
4 tbsp ketchup
cooked rice (however much you want to eat!)
salt and pepper
DIRECTIONS
1. Chop your chicken breast into bite-sized pieces. Once chopped, add the plain yogurt and ketchup to the chopped chicken and mix well. Season lightly with salt and pepper. Let the chicken sit in the seasonings until needed.
2. Heat the butter in a large frying pan over medium. After the butter has melted, add the onions to the hot pan. Cook the onions until softened and lightly browned.
3. Once the onions have softened, add the chicken breast to the hot pan. Make sure to separate the chicken pieces so that each individual bite is cooked evenly! Stir the chicken constantly in the pan and cook this way for about 2 minutes. Once the chicken has just started to change color (it does not have to be browned!), add in the tomato sauce and water. Bring the mixture to a boil and then turn the heat to low and simmer for about 5 minutes.
4. After simmering it down for 5 minutes, turn off the heat. Then, add the curry roux pieces to the pot and mix them in until they are completely melted. It should look thicker and the color should change slightly.
5. Turn on the heat again after the curry roux is completely mixed in. Simmer for another 3 minutes. Add in the heavy cream and soy sauce and stir thoroughly. Heat for a few seconds, sprinkle some parsley flakes on top, and serve!
I served mine on top of some Japanese rice! I thought it was really delicious. It didn't taste like chicken tikka masala (or at least the dishes that I've tasted here in the US), but it was a tasty twist on the dish! If you wanna give this a go, I totally recommend it. Just don't think you will be getting a traditional, authentic recipe.
ORIGINAL RECIPE VIDEO: click here!
4 pieces (31.7g) House Vermont Curry Mix (Med. Hot)
1 lb 12 oz chicken breast
1 medium onion, sliced
1 1/2 cup tomato sauce
1/2 cup heavy cream
13.5 oz water
3 tbsp butter
2 tsp soy sauce
5.6 oz plain yogurt
4 tbsp ketchup
cooked rice (however much you want to eat!)
salt and pepper
DIRECTIONS
1. Chop your chicken breast into bite-sized pieces. Once chopped, add the plain yogurt and ketchup to the chopped chicken and mix well. Season lightly with salt and pepper. Let the chicken sit in the seasonings until needed.
2. Heat the butter in a large frying pan over medium. After the butter has melted, add the onions to the hot pan. Cook the onions until softened and lightly browned.
3. Once the onions have softened, add the chicken breast to the hot pan. Make sure to separate the chicken pieces so that each individual bite is cooked evenly! Stir the chicken constantly in the pan and cook this way for about 2 minutes. Once the chicken has just started to change color (it does not have to be browned!), add in the tomato sauce and water. Bring the mixture to a boil and then turn the heat to low and simmer for about 5 minutes.
4. After simmering it down for 5 minutes, turn off the heat. Then, add the curry roux pieces to the pot and mix them in until they are completely melted. It should look thicker and the color should change slightly.
5. Turn on the heat again after the curry roux is completely mixed in. Simmer for another 3 minutes. Add in the heavy cream and soy sauce and stir thoroughly. Heat for a few seconds, sprinkle some parsley flakes on top, and serve!
I served mine on top of some Japanese rice! I thought it was really delicious. It didn't taste like chicken tikka masala (or at least the dishes that I've tasted here in the US), but it was a tasty twist on the dish! If you wanna give this a go, I totally recommend it. Just don't think you will be getting a traditional, authentic recipe.
ORIGINAL RECIPE VIDEO: click here!
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