Korean Chicken Curry (by TH3WOO)

16oz Chicken breast par-cooked and diced large
1 White onions diced large
1 Potatoes Cubed large
16oz Carrots diced small
8oz Scallions chopped fine
1 Jalapeno pepper minced
1 Garlic clove minced
1 tsp Black Pepper
8oz Ottogi Curry powder

You can add additional herbs and spices as needed. Longer the simmer time the better the flavor. I simmer under very low heat for 1.5hrs.

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