A comforting Korean-style curry made with tender chicken thighs, sweet potatoes and red onion simmered in a rich curry sauce. Serve with steamed rice for a warming, satisfying meal.
Prep Time: 40 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 5 minutes
Serves: 3
Cuisine: Korean
Course: Main Dish
Tags: Korean Curry · Chicken Curry · Korean Recipes · Comfort Food · Rice Dishes
Ingredients
For the Curry
- 3 boneless chicken thighs, cut into bite-sized pieces
- 3 medium sweet potatoes, cut into small chunks
- 1 red onion, sliced
- 1 packet Ottogi curry powder
- 480ml water or veal stock
- Korean red pepper powder, to taste (optional)
- Salt, to taste
- Ground white pepper, to taste
- Cooking oil, for frying
For the Marinade
- 2 tsp cooking rice wine
- 1 tbsp light soy sauce
- A pinch of salt
- A pinch of ground white pepper
Method
1. Marinate the chicken
Cut the chicken thighs into medium-sized chunks.
Place in a bowl and add the cooking rice wine, light soy sauce, salt and white pepper.
Mix thoroughly, using your hands to massage the marinade into the chicken.
Cover and marinate for 30 minutes.
2. Prepare the vegetables
Peel and cut the sweet potatoes into small, even-sized chunks.
Slice the red onion.
Set the vegetables aside.
3. Brown the chicken
Heat a little oil in a large frying pan or wok over medium-high heat.
Add the marinated chicken and stir-fry until lightly browned on the outside.
The chicken does not need to be fully cooked at this stage.
Remove from the pan and set aside.
4. Cook the vegetables
Add a little more oil to the pan.
Add the sliced red onion and stir-fry until softened and lightly caramelised.
Add the sweet potatoes and stir-fry for approximately 3 minutes.
5. Add the chicken and stock
Return the chicken to the pan.
Pour in the water or veal stock, adding enough to just cover the ingredients.
Bring to a boil.
6. Add the curry powder
Gradually add the Ottogi curry powder, stirring well after each addition.
Adjust the amount according to how rich you want the curry to be.
Add Korean red pepper powder if you want additional heat.
7. Simmer the curry
Reduce the heat to low.
Cover and simmer for 10–15 minutes, or until the chicken is cooked through, the sweet potatoes are tender and the curry has thickened.
Taste and adjust with salt and white pepper if needed.
8. Serve
Spoon the Korean chicken curry over steamed rice.
Serve hot.
