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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
- Korean 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.)
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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.