Korean Chicken Curry (by TH3WOO)
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Serving Size: Makes 8 serving pot
1. Season and Par-cook chicken, then dice large cubes, then reserve
2. Par-cook potatoes for about 3 mins, (do not overcook) then reserve
3. In a 3-5 qrt pot add 24oz of water bring to boil then simmer, then add curry powder, cook until powder dissolves
4. Combine Jalapeno/Black pepper, Garlic, Onions & carrots to curry liquid, continue simmer, stir occasionally.
5. Add additional water if needed at this time. A cup at a time.
6. Add in diced Chicken meat, simmer for about 5 mins
7. Add potatoes and scallions simmer for additional 15-20 mins, stirring occasionally to keep potatoes from burning in the bottom of pot.
8. Cover and simmer stirring every 3 mins for 20 mins
16oz Chicken breast par-cooked and diced large1 White onions diced large1 Potatoes Cubed large16oz Carrots diced small8oz Scallions chopped fine1 Jalapeno pepper minced1 Garlic clove minced1 tsp Black Pepper8oz Ottogi Curry powder
Serving Size: Makes 8 serving pot
1. Season and Par-cook chicken, then dice large cubes, then reserve
2. Par-cook potatoes for about 3 mins, (do not overcook) then reserve
3. In a 3-5 qrt pot add 24oz of water bring to boil then simmer, then add curry powder, cook until powder dissolves
4. Combine Jalapeno/Black pepper, Garlic, Onions & carrots to curry liquid, continue simmer, stir occasionally.
5. Add additional water if needed at this time. A cup at a time.
6. Add in diced Chicken meat, simmer for about 5 mins
7. Add potatoes and scallions simmer for additional 15-20 mins, stirring occasionally to keep potatoes from burning in the bottom of pot.
8. Cover and simmer stirring every 3 mins for 20 mins
Nutritional Info Amount Per Serving
- Calories: 287.4
- Total Fat: 8.6 g
- Cholesterol: 49.6 mg
- Sodium: 788.2 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 6.5 g
- Protein: 20.5 g
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