Chicken Curry Gimbap recipe - ingredients, nutrition and when to eat it
Chicken Curry Gimbap is made by rolling curry-seasoned chicken and crisp vegetables in rice and seaweed, then cutting it into bite-sized pieces.
Chicken Curry Gimbap is made by rolling curry-seasoned chicken and crisp vegetables in rice and seaweed, then cutting it into bite-sized pieces. Mild chicken gets a gentle boost from the spices, making it a good choice for a quick lunch or lunchbox.
Rice bowls · 30 minutes to cook
Tips: If you spread the rice thickly while it’s hot, the seaweed can turn soggy, so let the rice cool slightly and spread it in a thin layer.
Tips: Add the curry powder when the chicken is nearly cooked and stir-fry briefly to bring out its aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Nori — 1 sheet
- Boneless chicken thigh — 70 g
- Curry powder — 1 tsp
- Carrot — 25 g
- Spinach — 25 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.5 g
- Toasted sesame seeds — 1 tsp