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Korean Chicken Curry 

Korean Chicken Curry 

Description

Tender chicken breast fillets slow cooked in blend of colourful, delicious vegetables and curry spices, best served with rice or noodles

 

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Serves: 4-6

 

Prep time: 15 minutes 

Cooking time: 1 hour

 

 

 

Dinner Recipes

Ingredients

2 tbsp olive oil 

1 kg chicken breast fillets, chopped

4 medium onions, chopped

200 g carrots, chopped

1 cup sweet corn

2 medium potatoes, chopped 

1200 ml boiling water 

120 g Korean curry stock cube/curry powder 

2 tbsp unsalted butter

1 cup green beans

1 inch fresh ginger 

3-4 green chilli peppers 

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Serve with:

rice or noodles 

Instructions

1. Add the olive oil to a deep saucepan on high heat. Add in the chicken breasts and cook for 5 minutes 

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2. Next add in the onions, carrots and potatoes and cook for a further 5 minutes or until all the chicken has turned white

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3. Add the boiling water, stir well and bring to the boil. Reduce the heat and simmer for 15 minutes 

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4. In a measuring jug add the curry stock cube or powder and dissolve it in a minimum amount of hot water

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5. Add in the curry mixture and stir well. Then add in the sweet corn, green beans and butter and stir well again 

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6. Blend some fresh ginger and chilli peppers in a food processor (add a little water to form a paste) then add this into the curry. (OPTIONAL: add in extra chilli peppers if you would like your curry to be extra spicy)

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7. Cook the curry on medium heat for a 20 minutes or until reduced to a favourable consistency 

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8. Serve with rice or noodles. 

 

Do you love chicken? Check out other chicken recipes 

Have you made this recipe? Comment and rate below.

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