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Korean Chicken Curry 

Korean Chicken Curry 


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


Serves: 4-6


Prep time: 15 minutes 

Cooking time: 1 hour




Dinner Recipes


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 

Serve with:

rice or noodles 


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

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

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

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

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

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)

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

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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