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
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
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
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
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