Easy Korean Chicken Curry
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.
Nutrition Info (Per serving)
- Calories: 475
- Protein: 36g
- Fat: 21g
- Carbs: 34g
- Fiber: 5g
This recipe makes 1 serving. Get this recipe on myfitnesspal.com.