Korean · Dinner
Korean Curry Rice
Boneless chicken thigh pieces simmered with potato, carrot and onion in a spiced curry roux, served over steamed white rice. The dish builds on curry powder, garlic and a touch of honey, finished with fresh scallion. A one-bowl comfort meal across Korean households.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.8gProtein
22.1gFat
63.4gCarbs
11.6gSugar
5.8gFiber
721mgSodium
204mgChol
4.9gSat Fat
1380mgPotassium
68mgCalcium
3.9mgIron
0.6mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces. Slice the onion and carrot into chunks. Peel the potato and cut into chunks. Mince the garlic and set all aside.
2
Sear
Heat vegetable oil in a medium pot over medium-high heat. Sear chicken pieces for 3–4 minutes, turning occasionally, until the outside is opaque and lightly browned.
3
Simmer
Add onion and garlic; sauté 2 minutes until translucent. Add potato, carrot and water, bring to a boil, then reduce to medium-low and simmer covered for 12 minutes until vegetables are tender.
4
Finish
Stir in curry powder and cook 1 minute until fragrant. Add honey and soy sauce, simmer 4–5 minutes uncovered until sauce thickens. Thinly slice scallion. Spoon rice into a bowl, ladle curry over top, scatter scallion over surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-sized pieces
- 3 tbsp3 tbsp vegetable oil
- 11 small onion
- 11 small carrot
- 22 small potato (about 4.2 oz/120g)
- 4 cloves4 cloves garlic
- 1 1/2 cup360ml water
- 3 tbsp3 tbsp curry powder
- 2 tsp2 tsp honey
- 2 tsp2 tsp soy sauce
- 22 scallion
- 1 1/2 cup300g cooked white rice, to serve
