Fabri Butter Chicken Curry

Name: Fabri Butter Chicken Curry
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 chicken breasts; 1 tablespoon curry powder; butter as needed; plain yogurt as needed; 1/2 carrot; 1 onion; 3 cloves garlic; 2 cups tutbap; dried cherries as needed; cashew nuts as needed; sunflower seeds as needed; a little gochugaru; salt to taste; pepper to taste; 1 spoon flour

A texture-twist curry that pairs creamy butter chicken curry with crispy tutbap (puffed rice) topping stir-fried with nuts and dried fruit.

🙋 Recommended for

⭐ Those who want to break away from ordinary everyday curry and try a special, unique curry in the style of a high-end restaurant
⭐ Those who want to enjoy the harmony of a creamy, sweet and savory butter curry sauce with the nutty and crispy texture of nuts and tutbap

30 min Difficulty Normal Meat & mains

Main ingredients 🥩

chicken breastcurry powderbutterplain yogurtcarrotoniongarlictutbapdried cherriescashew nutssunflower seedsgochugaruflour

Tags 🏷️

butter chicken curry unique curry tutbap dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

2 chicken breasts
1 tablespoon curry powder
butter as needed
plain yogurt as needed
1/2 carrot
1 onion
3 cloves garlic
2 cups tutbap
dried cherries as needed
cashew nuts as needed
sunflower seeds as needed
a little gochugaru
salt to taste
pepper to taste
1 spoon flour

Recipe 🍳

Finely mince the onion and garlic. Chop the dried cherries and cashew nuts into appropriate sizes so they retain texture, and set aside with the tutbap and sunflower seeds.
Heat oil in a pan and stir-fry the minced garlic and onion. Add salt and gochugaru, and slowly stir-fry until the savory and spicy aroma rises.
Add the prepared tutbap, chopped nuts, and dried fruit, and stir-fry over heat until golden and crispy texture is maximized, then set aside separately.
Cut the chicken breast into bite-sized cubes, and thinly slice the carrot.
Melt a generous amount of butter in a clean pan, add the prepared chicken breast and stir-fry. Add a pinch of salt and 1 spoon of flour, and stir-fry evenly.
When the outside of the chicken is cooked, add the plain yogurt and prepared carrot, and simmer while stirring well to prevent clumping.
Add the curry powder and a little water, then season with salt and pepper. Simmer until the curry sauce thickens and bubbles.
Lay a generous amount of the crispy stir-fried tutbap on the bottom of a wide bowl, and pour the finished hot and creamy butter chicken curry on top to finish.

Stir-fry minced onion and garlic, then add tutbap, nuts, and dried fruit and stir-fry together to make a savory and crispy tutbap topping.
Melt butter in a pan, stir-fry chicken breast, then add flour, yogurt, carrot, curry powder, and water in order and simmer until thickened.
Season with salt and pepper, then spread the tutbap in a bowl and top with the finished butter chicken curry.

Cooking tips 💡

When stir-frying the chicken, adding 1 spoon of flour acts as a starch and makes the curry sauce even thicker and smoother.
The tutbap topping, used instead of rice, absorbs moisture from the curry sauce and becomes soggy quickly, so you must eat it immediately to enjoy its characteristic crispy texture.

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chicken breast curry powder butter plain yogurt carrot onion garlic tutbap dried cherries cashew nuts sunflower seeds gochugaru flour

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