Korean Chicken Curry Ingredients

Main Ingredients

• Boneless chicken thighs, cut into bite-size chunks - 3
• Sweet potatoes, medium size - 3
• Red onion -1

Seasoning

• Ottogi curry powder -1
• Water OR veal stock - 480ml
• Red pepper powder, to taste (optional) - A dash
• Salt and ground white pepper, to taste (optional) - A pinch

Marinate:

• Cooking rice wine - 2 teaspoons
• Light soy sauce - 1 tablespoon
• Salt and ground white pepper - A pinch

★ Cut the chicken into medium chunks; marinate them with rice wine, curry powder, salt, and pepper; marinate for 30 minutes. (Tips: when marinating the chicken, massage them with your hands to help rubbing the flavor into the meat.)

Directions for Use

To make your Korean style chicken curry, you shall:

Step 1: Chop potatoes and carrots into small chunks. Cut Onion into shreds. Set aside.

Step 2: Stir-fry the chicken thigh chunks with oil over medium high heat. Wait until the chicken turned light brown color (still undercooked), dish them out and set aside.

Step 3: Heat a little bit of olive oil in a frying pan and stir-fry the onions until soft and caramel colored. Add the potatoes and carrots chunks into the pot and stir-fry for 3 minutes. Then add chicken and pour the veal stock or water to merely cover the ingredients.

Step 4: When the stock is bring to a boil, gradually add in the curry powder (personalize the richness of curry).

Step 5: Turn to low heat and simmer for 10 to 15 minutes OR until the curry becomes thicker.

Step 6: Ready to serve with steamed rice.

Main Ingredients

• Boneless chicken thighs, cut into bite-size chunks - 3
• Sweet potatoes, medium size - 3
• Red onion -1

Seasoning

• Ottogi curry powder -1
• Water OR veal stock - 480ml
• Red pepper powder, to taste (optional) - A dash
• Salt and ground white pepper, to taste (optional) - A pinch

Marinate:

• Cooking rice wine - 2 teaspoons
• Light soy sauce - 1 tablespoon
• Salt and ground white pepper - A pinch

★ Cut the chicken into medium chunks; marinate them with rice wine, curry powder, salt, and pepper; marinate for 30 minutes. (Tips: when marinating the chicken, massage them with your hands to help rubbing the flavor into the meat.)

Directions for Use

To make your Korean style chicken curry, you shall:

Step 1: Chop potatoes and carrots into small chunks. Cut Onion into shreds. Set aside.

Step 2: Stir-fry the chicken thigh chunks with oil over medium high heat. Wait until the chicken turned light brown color (still undercooked), dish them out and set aside.

Step 3: Heat a little bit of olive oil in a frying pan and stir-fry the onions until soft and caramel colored. Add the potatoes and carrots chunks into the pot and stir-fry for 3 minutes. Then add chicken and pour the veal stock or water to merely cover the ingredients.

Step 4: When the stock is bring to a boil, gradually add in the curry powder (personalize the richness of curry).

Step 5: Turn to low heat and simmer for 10 to 15 minutes OR until the curry becomes thicker.

Step 6: Ready to serve with steamed rice.

Discover the essential ingredients for making delicious Korean Chicken Curry. Learn how to prepare this flavorful dish with chicken, potatoes, carrots, peas, and Ottogi curry powder, perfect for a quick and satisfying meal.