Chicken Curry recipe - ingredients, nutrition and when to eat it
This familiar one-bowl meal features chicken, potatoes, and onions simmered in curry powder and served over rice.
This familiar one-bowl meal features chicken, potatoes, and onions simmered in curry powder and served over rice. Tender chicken, sweet vegetables, and a fragrant, warming sauce come together beautifully for a busy lunch or hearty dinner.
Western · 35 minutes to cook
Nutrition (per 810g serving): 716.8 kcal · protein 29.1g · carbohydrate 103.8g · fat 18.7g · sodium 894.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the curry powder after lowering the heat to help keep it from sticking to the bottom of the pot.
Tips: Cut the potatoes into pieces about 2 cm wide so they do not fall apart easily.
Tips: Let the curry sit for about 2 minutes after cooking so the sauce settles to a consistency that pairs well with rice.
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Ingredients (1 serving)
- Rice — 1 bowl
- Chicken thighs — 100 g
- Curry powder — 2 Tbsp
- Onion — 70 g
- Potato — 80 g
- Carrot — 40 g
- Bell pepper — 30 g
- Garlic — 1 Tbsp
- Cooking oil — 1 tsp
- Water — 250 ml