• Chicken thigh1 piece (300g)
• Onion1/2 medium (100g)
• Salad oil1 tbsp
• Water250ml
• ★House Koku Maro Butter Chicken Curry roux1/2 box (74g)
• ★Milk150ml

1. 1

   Cut the 300g chicken thigh into bite-sized pieces, and thinly slice the 100g onion.

2. 2

   Heat 1 tbsp salad oil in a frying pan and sauté the chicken and onion over medium heat for about 4 minutes until the chicken is cooked through.

3. 3

   Add 250ml water and bring to a boil. Skim off any scum and simmer over low to medium heat for about 5 minutes.

4. 4

   Turn off the heat, break in 1/2 box (74g) of House Koku Maro Butter Chicken Curry roux and dissolve it, then add 150ml milk and stir well.

5. 5

   Return to low heat and simmer for about 5 minutes, stirring occasionally, until everything is well blended. Serve when ready.

If using a whole box (8 servings), use a deeper frying pan and double the amount of ingredients and milk, using 350ml of water instead.

• Calories420 kcal
• Protein28 g
• Fat16 g
• Carbs35 g
• Sodium2.2 g