This Korean chicken curry recipe is stupidly easy. It’s a great meal when you are in a hurry, it’s awesome for meal prep and perfect if you are dining alone or feeding a whole family. What makes this recipe really easy is the Ottogi curry paste.
Honestly it’s a quality product and sometimes when you want a quick meal it’s quite alright to use store bought items. You probably can make your own curry powder and if you are Keto this is probably a no go as well. But having said that you can use some curry power and chicken stock and it will do the job.
So I hope you will try making this recipe. It’s also very flexible and versatile. You can play around with the choice of vegetables. Wanna keep the carbs low? Drop the potato. Maybe add some mushrooms, pok choy, spinach, asparagus. There are many options. You can also make this with beef, pork, fish or even tofu/mock meat to make it vegetarian.
Cooking chicken breast
Look, you can use chicken thigh for this recipe. It’s more forgiving and you can cook it together with the curry. The reason I chose chicken breast is because of my current diet. I’m eating high protein meals to build muscle and I’m trying to keep the overall calories down.
This is why chicken breast is my protein of choice. Many people dislike chicken breast and a large part of that is also because they often overcook it.
As a protein I’ll be honest, it’s not the most flavourful. A lot of that is because of the fact that it’s a chicken and it’s not a fatty cut of meat. However it can still be delicious and juicy. When you overcook the meat you are expelling moisture and muscle fibers contract and become tighter which is why it gets dry and chewy.
This is why I recommend the meat thermometer. That is super accurate and ensures a perfectly cooked piece of meat.
This recipe makes 1 serving. Get this recipe on myfitnesspal.com.
More Curry Recipes You May Like:
Korean Chicken Curry
- 150 g Chicken Breast
- 50 grams Potato
- 50 grams Carrots
- 50 grams Frozen Peas
- 1 Tbsp Ottogi Curry Powder
- 250 ml Water or more if needed
- 1 Tsp olive oil
- Salt & Pepper to taste
- Season the chicken breast on both sides with salt and pepper. Cut the carrot and potato into cubes. Mix 150ml of the water with the curry paste and set aside.
- Heat the oil in a pan and fry the chicken breast. If it has skin then start cooking on the skin side. It takes about 3-4 minutes each side on a medium heat to cook chicken breast. Make sure you cook it from room temperature.
- Once the chicken breast is cooked let it rest on a plate.
- Now add the potatoes to the pan, sautee for 1 minute before adding the water and covering it and cooking for 8 minutes or till the potato is tender.
- Next add in the carrots and cook for a further 2 minutes before adding in the frozen peas and the curry powder. Mix well and depending on how thick you want the curry add in more water or let it continue reducing.
- Cut the chicken breast into cubes and add back to the curry to finish cooking. Now if you curry was too thin once it’s reached the desired thickness then add the chicken back otherwise the chicken will overcook. If the curry is getting too thick then add water and thin it out and bring to a simmer before adding the chicken back in.
- Then turn off the heat and serve the curry with some jasmine rice or cauliflower rice. Or eat with a spoon.