Curry powder is considered to be very healthy. Adding different kinds of vegetables and meat will make it even healthier. This recipe is a Korean styled curry & rice dish. When I tried Indian or other (American?) curry powder, I thought the taste was a little different from Korean curry powder. So, use Korean curry powder to get an authentic Korean taste. The Korean brand that I use is called, “Ottogi Curry Medium.” That brand comes three different kinds heat levels: hot, medium, and mild. I usually use medium for my curry rice, but depending on your tastes, you can use hot or mild. If I get the chance to try other curry powders for it, I will let you know the result, or if you try it, tell me what you think of it. I will appreciate the feedback. This curry tastes best with chicken rather than other meat, but you can skip the meat and it will still taste very good. 😀
Yield: 4 Servings
Short Korean Lesson
- JangGab (장갑) = Gloves
- YangMal (양말) = Socks
The video starts at 3:08
- 1 Cup Chicken Breast (1 Pinch Salt + 1 Pinch Black Pepper)
- 2 Cups Potatoes
- 2 Cups Onions
- 1 Cup Carrot
- ⅓ Cup Frozen Peas
- 4 Cups Water
- ⅔ Cup Korean Curry Powder
- 1 Tbsp Cooking Oil
- ⅛ tsp Salt
Cut 2 cups worth of potatoes, 2 cups of onion, and 1 cup of carrot into half-inch cubes. We also need ⅓ cup of frozen peas.
Cut 1 cup of chicken breast into a similar size with the potatoes.
Put the chopped vegetables into a preheated pan with 1 Tbsp of cooking oil.
Season the vegetables with ⅛ tsp of salt and fry them for about 6 minutes on medium high.
At the same time, fry the chicken in a separate preheated pan with a pinch of salt and a pinch of black pepper for about 3 minutes on high.
After 6 minutes, the vegetables will be about half cooked. The cooking time for your potatoes may be different depending on the type you used. I used yellow potatoes for this recipe, which takes less time to cook.
In 3 minutes, the chicken also will be half cooked and most of the liquid that came out of the chicken will have disappeared.
Put all the fried vegetables and the chicken into a pot.
Now, pour 4 cups of water into a pot. Once it starts to boil, cook it for 5 minutes on high, or until all the vegetables are almost cooked.
After 5 minutes, reduce the temperature to medium and add ⅔ cup of Korean curry powder. Stir it so that the curry powder easily mixes into the broth. Btw, this is the best curry powder brand in my opinion. They make this in mild, medium, and hot varieties. I use the mild one for our children, but you can use spicier ones too.
Once the curry powder is mixed in, add the peas. Cook it for 3 more minutes on medium and then turn off the heat.
Serve the curry on top of cooked rice. This taste is very good with any kinds of kimchi. Enjoy! 😀