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
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