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[StayHomeMUJI] Recipe: Cheesy Butter Chicken Curry Rice

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Simple recipe to cook at home

 

Are your MUJI’s instant curry packs lying in your kitchen cabinet, waiting to be cooked?
Why not make something out of it during the weekends!

Did you know? 

Butter Chicken Curry is one of the most popular curry choice among our customers!

MUJI Curry does not use any artificial colouring or flavouring, bringing out the authenticity of its spices and ingredients. Use MUJI Curry as a base for your recipe – you can change it up however you like with the ingredients you have inside your fridge.

 

 


 

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 Cheesy Butter Chicken Curry Rice Recipe

 

 Cooking Duration: 40 minutes
 Serve: 3 pax 

  1. Prepare roasted chicken thigh cubes
  2. Prepare roasted vegetables
  3. Assemble all together

 

(1) Prepare roasted chicken thigh cubes

 

Ingredients:

  • 350g – Chicken Thigh (boneless), approx. 2 thighs
  • 10g – Canola Oil
  • 0.5g – Curry Powder
  • 2g – Salt

 

Preparation Method

  1. Wash and remove excess fats and bones from the chicken thigh. Drain away excess liquid.
  2. Afterwhich, season the chicken thigh in a mixing bowl, mix well. Marinate for at least 4 hours before cooking.

 

Cooking Instructions (two methods to select from):

  •  Air Fryer
    1. Preheat the air fryer to 200°C for 3 minutes.
    2. Transfer the marinated chicken (skin side up) into the air fryer rack, cook for approximately 7 minutes. When the chicken skin turns brown, flip the chicken and cook for another 5 minutes. 
    3. Poke through the chicken using a small kitchen knife. It is ready when the juices run clear.

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  • Oven
    1. Preheat the oven to 180°C
    2. Heat up a pan with oil. When the pan is lightly smoked, place in the chicken (skin side down). Sear the skin till golden brown.
    3. Place the seared chicken into the oven (skin side up) and bake for 12 minutes.
    4. Poke through the chicken using a small kitchen knife.

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Tips: Once done, remove and let rest for 5 minutes before cutting into bite size cubes. This ensures that the juices are retained in the meat.


 

(2) Prepare roasted vegetables

 

Ingredients:

  • 250g – Potatoes
  • 100g – Carrtos
  • 10g – Canola Oil
  • 2g – Salt

 

Preparation Method

  1. Wash and peel the potatoes and carrots.
  2. Dice the potatoes (4 cm) and soak it in water for 15 minutes to remove excess starch.
  3. Roll cut the carrot into large triangle bite size (similar size as the potatoes).

 

Cooking Instructions (two methods to select from):

  •  Air Fryer
    1. Preheat the air fryer to 200°C for 3 minutes.
    2. Place the potatoes and carrots into a clean mixing bowl, add salt and canola oil, then toss it.
    3. Transfer the vegetables to the air fryer and cook for approximately 18 – 20 minutes. 

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  • Steam
    1. Prepare potatoes and carrots according to Preparation Method (exclude canola oil and salt).
    2. Place a wire rack into the pot. Preheat pot with water.
    3. Place the vegetables on a clean plate, and onto the wire rack. Steam for 15 minutes. Once done, remove and set aside.

Tips: Vegetables are ready when it is easy to pierce through.

 


 

(3) Assemble all together

 

Ingredients (A):

  • 250g – Roasted Chicken Thigh Cubes
  • 100g – Roasted Vegetables (Alternative: Steam Vegetables)
  • 10g – Creamy Butter Chicken Curry (2 packets)
  • 2g – Water

Ingredients (B):

  • 300g – Cooked Japanese Rice
  • 40g – Shredded Mozzarella Cheese

Preparation Method

  1. Place ingredients (A) into a pot. Bring the curry to a boil. Once boiled, turn the heat down and simmer for approximately 5 minutes. 
  2. Prepare 2 bowls of rice. Pour curry onto rice.
  3. Topped with mozzarella cheese. Use a blowtorch to toast the top of the cheese until lightly charred.
  4. Garnish with chopped parsley.

And we are done. Enjoy~

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Content Contributor:
Café&Meal MUJI Chef

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