Recipe
Korean Chicken Curry Rice
A mild, glossy Korean-style chicken curry with potatoes, vegetables and mushrooms, spooned over steaming rice.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Put the curry powder in a bowl and whisk in 150ml of the water until smooth. Set the slurry aside.
Melt the butter in a large saucepan over a medium-high heat. Add the chicken and cook for 4–5 minutes, turning, until lightly browned.
Stir in the potatoes, onion, carrots and mushrooms. Cook for about 3 minutes, stirring so the vegetables pick up the buttery juices.
Pour in the remaining 550ml water. Bring to a simmer, cover and cook for 15 minutes, or until the potatoes are tender.
Stir in the curry slurry and simmer uncovered for 3–4 minutes until the sauce is thick, smooth and glossy.
Spoon the curry generously over cooked rice and serve with kimchi if you like.
Notes
Korean curry powder is usually mild, so add extra chilli only if you want more heat.
The sauce thickens as it stands; loosen it with a splash of water when reheating.
About this recipe
This comforting Korean-style curry keeps the classic curry-rice shape simple: tender chicken, soft potatoes, sweet onion, carrot and mushrooms in a smooth, savoury sauce.
Korean curry powder brings gentle spice and a rounded savoury sweetness rather than a fiery kick. Serve it over rice with kimchi on the side for a relaxed family meal.
