Rich & Flavorful Chicken Breast Curry: ‘Pyeonstorang’ Style
Rich & Flavorful Chicken Breast Curry: ‘Pyeonstorang’ Style
A Guide to Making ‘Pyeonstorang’ Chicken Breast Curry, Featuring Deep Flavors Enhanced by Special Ingredients
Hello everyone! Welcome to ‘Bobsim is National Power,’ your source for hearty home-cooked recipes. Curry, a staple of Indian cuisine, captivates with its diverse blend of spices. The turmeric, a key ingredient, and various other spices are known for their beneficial properties, including anti-cancer and antioxidant effects. Today, we’ll be making a special chicken breast curry inspired by the popular TV show ‘Pyeonstorang,’ elevated with the rich addition of butter and tonkatsu sauce for an even deeper, more complex flavor.
Main Ingredients- 1 medium onion
- 1 medium potato
- 1/3 medium carrot
- 3 Tbsp olive oil
- 2 chicken breasts (approx. 200-250g)
- Pinch of salt
- Pinch of freshly ground black pepper
- 600ml water
- 100g curry powder
- 30g butter
- 4 Tbsp tonkatsu sauce
- 1 serving cooked rice
Cooking Instructions
Step 1
First, prepare all the ingredients for your curry. You’ll need 1 fresh onion, 1 medium potato, 1/3 medium carrot, and 2 chicken breasts. This simple preparation makes it an easy recipe for anyone to follow.
Step 2
Next, gather the special ingredients that will give this curry its unique depth of flavor. Prepare 100g of good quality curry powder, 30g of butter for richness, and 4 Tbsp of tonkatsu sauce, which adds an unexpected savory note. These two special additions are key to making your curry exceptionally rich and flavorful.
Step 3
Peel and wash the onion, then slice it thinly into fine strips. Slicing the onion finely will help it caramelize beautifully and contribute to a sweeter, deeper curry flavor.
Step 4
Wash the potato and carrot, then dice them into bite-sized pieces, about 1.5cm cubes. This size is perfect for cooking evenly and blending well into the curry.
Step 5
Potatoes release starch, which can cause them to stick to the pan while sautéing. Carrots can also color the curry. To prevent sticking and ensure a clean sauté, rinse the diced potatoes and carrots in cold water to remove excess starch, then thoroughly pat them dry before use.
Step 6
Dice the chicken breasts into similar bite-sized pieces, about 1.5cm cubes, just like the vegetables. Cutting them too small might cause them to break apart during cooking, so aim for a consistent, moderate size.
Step 7
Now, let’s begin sautéing. Heat 3 Tbsp of olive oil in a deep pan or wok over medium-low heat. Add the sliced onions and sauté slowly until they turn translucent and develop a light brown, caramelized color, releasing a sweet aroma (about 10-15 minutes). This caramelization is crucial for a deep curry flavor. Once the onions are well caramelized, add the diced potatoes, carrots, and chicken breast. Increase the heat to medium-high and stir-fry for about 3 minutes until the ingredients are lightly coated with oil.
Step 8
Lightly season the sautéed ingredients with salt and pepper. Pour in 600ml of water, bring to a simmer over medium heat, cover, and cook for about 10 minutes, or until the potatoes, carrots, and chicken breast are tender. Once the vegetables are cooked through, reduce the heat to low and stir in 100g of curry powder. Whisk well to ensure there are no lumps.
Step 9
As the curry thickens and begins to bubble, it’s time for the secret ingredients! Keep the heat very low. Add 30g of butter and 4 Tbsp of tonkatsu sauce, stirring until the butter is melted and the tonkatsu sauce is fully incorporated, creating a smooth, glossy consistency. The butter adds richness, while the tonkatsu sauce contributes a surprisingly deep umami flavor that perfectly rounds out the curry. Once everything is well combined and the texture is smooth, turn off the heat. Serve generously over warm rice and enjoy your delicious, homemade curry!
