Caramelized Onion and Chicken Breast Curry
Caramelized Onion and Chicken Breast Curry
Making Rich Curry Rice with Caramelized Onions, Chicken Breast, and Milk
Experience the deep, rich flavor of curry made with slowly caramelized onions, tender chicken breast, and creamy milk. This recipe creates a wonderfully aromatic and satisfying dish perfect for a hearty meal.
Curry Ingredients- 140g Solid curry roux (choose mild or spicy)
- 200g Chicken breast, cut into bite-sized pieces
- 500g Onion (about 2), thinly sliced
- 60g Peas (frozen)
- 250g Carrot, sliced into 0.5cm thick rounds
- 120g Cauliflower, broken into small florets
- 80g Green beans (frozen)
- 2 Tbsp Garlic, thinly sliced
- 1 Tbsp Ginger, thinly sliced
- 700ml Chicken broth or water
- 300ml Milk
- Cooked rice, for serving
- 30g Butter
- Fried garlic chips, for garnish (optional)
Seasoning- 1 Tbsp Oyster sauce
- 2 Tbsp Cooking sake (mirin)
- 1 Tbsp Oyster sauce
- 2 Tbsp Cooking sake (mirin)
Cooking Instructions
Step 1
Here are all the ingredients prepared for making the delicious caramelized onion curry. Please ensure each vegetable is prepped as described.
Step 2
Pre-cook the chicken breast by boiling until tender, then cut it into bite-sized pieces. Reserve 700ml of the chicken broth used for boiling; this will form the base of our curry.
Step 3
Thaw the frozen green beans, peas, and cauliflower by soaking them in cold water. Once thawed, rinse them lightly under running water and drain well.
Step 4
Thinly slice the onion. Cut the carrots into approximately 0.5cm thick rounds. Slice the garlic and ginger thinly.
Step 5
In a deep pot, melt the 30g of butter over medium-low heat. Add the sliced onions, garlic, and ginger. Sauté, stirring occasionally, for about 30 minutes until the onions become deeply golden brown and soft, achieving a caramelized state. Once the onions are well caramelized, add the sliced carrots and chicken breast, and sauté for another 2 minutes.
Step 6
Pour in the reserved 700ml of chicken broth and bring to a boil over high heat. Once boiling, stir in 1 Tbsp of oyster sauce and 2 Tbsp of cooking sake for added depth of flavor.
Step 7
Add the prepared green beans, cauliflower, and peas to the pot. Cook until the vegetables are tender.
Step 8
Once the curry mixture returns to a boil, reduce the heat to low. Add the solid curry roux, stirring until dissolved. (You can substitute with powdered curry if preferred; follow the package instructions.)
Step 9
Continuously stir the curry with a spatula to ensure the roux is fully incorporated and the curry is smoothly blended. Be careful to prevent it from sticking to the bottom of the pot.
Step 10
Gradually pour in 300ml of milk to achieve the desired consistency. The milk will make the curry wonderfully creamy and rich. (Adjust the amount of milk to your preferred thickness.)
Step 11
Simmer for about 3 more minutes, stirring constantly, until the curry is perfectly thickened. If the curry becomes too thick when reheating, you can thin it out with a little more milk. Tip: Adding a bit more sliced ginger during the cooking process can enhance the curry’s aroma and reduce any richness.
Step 12
Serve the hot, fluffy rice in a bowl. Ladle a generous portion of the finished curry over the rice. Garnish with crispy fried garlic chips for an extra touch of flavor and visual appeal. Enjoy your special homemade curry rice!
