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Korean Curry Rice Recipe

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Korean food photo Korean Curry Rice on
Korean food photo Korean Curry Rice on from www.maangchi.com

Description

Korean curry rice is a delicious and hearty dish made with a blend of aromatic spices and vegetables. It's a popular meal in Korea, and it's easy to see why. The curry sauce is rich and flavorful, and when served with fluffy rice, it's the perfect comfort food. In this recipe, we'll be using chicken, but you can substitute it with vegetables or beef.

Prep Time

The prep time for this recipe is around 15 minutes. This includes chopping the vegetables, preparing the chicken, and measuring out the ingredients.

Cook Time

The cook time for this recipe is around 30 minutes. This includes simmering the curry sauce and cooking the chicken and vegetables.

Ingredients

  • 1 lb boneless chicken breast, cut into bite-sized pieces
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, peeled and diced
  • 1 potato, peeled and diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 2 tbsp tomato paste
  • 1 tbsp honey
  • 2 cups chicken broth
  • Salt and pepper to taste
  • 3 cups cooked rice

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Method

  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
  3. Remove the chicken from the pot and set aside.
  4. Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
  5. Add the carrot, potato, red bell pepper, and green bell pepper to the pot and cook for 5 minutes.
  6. Add the curry powder, tomato paste, honey, and chicken broth to the pot and stir to combine.
  7. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
  8. Add the chicken back to the pot and cook for an additional 5-10 minutes, or until the chicken is cooked through.
  9. Season the curry with salt and pepper to taste.
  10. Serve the curry over cooked rice.

Notes

  • You can use any vegetables you like in this recipe, such as mushrooms or zucchini.
  • If you like your curry spicier, you can add some red pepper flakes or cayenne pepper to the sauce.
  • If you don't have chicken broth, you can use water instead.

Nutrition Info

Serving size: 1 cup of curry and 1 cup of rice

  • Calories: 450
  • Protein: 25g
  • Carbohydrates: 60g
  • Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 50mg
  • Sodium: 700mg
  • Potassium: 700mg
  • Fiber: 5g
  • Sugar: 9g

Recipe Tips

  • Make sure to cut your vegetables into small, bite-sized pieces so that they cook evenly.
  • Don't skip the honey in the recipe, as it helps balance out the flavors of the curry.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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