Kimchi Chicken Curry Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal tops rice with chicken curry brightened by the tang of kimchi. The kimchi’s fresh, savory flavor pairs well with the mild curry, making it a…
This one-bowl meal tops rice with chicken curry brightened by the tang of kimchi. The kimchi’s fresh, savory flavor pairs well with the mild curry, making it a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 795g serving): 712.1 kcal · protein 29.2g · carbohydrate 101.4g · fat 18.9g · sodium 1215.3mg
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: If the kimchi tastes too sour, give it a quick rinse and squeeze out the excess water before adding it.
Tips: After adding the curry powder, stir slowly so it doesn’t stick to the bottom of the pot.
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Ingredients (1 serving)
- Cooked Rice — 1 bowl
- Chicken Thigh — 100 g
- Napa Cabbage Kimchi — 60 g
- Onion — 0.5 pc
- Potato — 0.5 pc
- Curry Powder — 20 g
- Cooking Oil — 1 tsp
- Water — 250 ml