Chicken Tenderloin Curry Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is made by simmering chicken tenderloin, potatoes, and carrots in a mild curry and serving it over rice.
This rice bowl is made by simmering chicken tenderloin, potatoes, and carrots in a mild curry and serving it over rice. Its gentle, clean flavor and comforting warmth make it perfect for a weeknight dinner or a satisfying lunch.
Rice bowls · 35 minutes to cook
Nutrition (per 690g serving): 608.4 kcal · protein 32g · carbohydrate 100.9g · fat 7.6g · sodium 1046.6mg
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: Reduce the heat before adding the curry powder so it does not stick easily to the bottom of the pot.
Tips: Chicken tenderloin can become dry if simmered too long, so 2–3 extra minutes after the potatoes are cooked is enough.
Tips: Let the curry stand for about 3 minutes after cooking so it thickens to the right consistency for serving over rice.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Chicken tenderloin — 100 g
- Potato — 80 g
- Carrot — 40 g
- Onion — 50 g
- Curry powder — 2 Tbsp
- Cooking oil — 1 tsp
- Garlic — 1 pc
- Water — 180 ml