Tender Chicken Breast Curry
Simple and Delicious Chicken Breast Curry Recipe
Introducing a simple and tender chicken breast curry recipe you can easily make at home. Curry is a beloved dish, perfect for a quick and satisfying meal. Sometimes, we enjoy it as a curry rice bowl, appreciating its subtle bitter notes. The biggest challenge in making curry often lies in balancing the spices and liquid. If not careful, you might end up adding curry powder repeatedly! This recipe uses the commonly available Ottogi curry powder and replaces traditional pork loin with lean chicken breast, along with vegetables like mushrooms. It’s designed to be straightforward, allowing anyone to create a flavorful curry rice without complex steps. Using chicken breast makes this recipe particularly easy to follow for beginners.
Main Ingredients
- 82g chicken breast
- 63g carrot
- 124g potato
- 1/2 onion
- 3 Tbsp curry powder
- 250ml water
- 40ml milk
- Pinch of salt
- Pinch of pepper
Cooking Instructions
Step 1
First, peel the potatoes and carrots, then dice them into approximately 0.5cm cubes. Cutting them into uniform sizes helps ensure even cooking, as larger pieces will take longer to soften. Dice the chicken breast and onion to a similar size as the vegetables. If you don’t have fresh chicken breast, canned or pre-cooked chicken breast can be used, but note that the flavor might not be as rich as with fresh meat.
Step 2
In a bowl, add 250ml of water and stir in 3 tablespoons of curry powder until completely dissolved, ensuring there are no lumps. Adding curry or jjajang powder directly to the pan without dissolving it first can cause clumps or uneven distribution, resulting in a grainy texture. Dissolving the powder in water beforehand is key to achieving a smooth curry.
Step 3
Heat 2-3 tablespoons of cooking oil in a pan over medium heat. Season the diced chicken breast with a pinch of salt and pepper, then stir-fry it until it’s lightly browned. Once the chicken is cooked, add the diced potatoes and carrots. Sauté these vegetables until they begin to turn translucent. Next, add the diced onion and cook for another minute or two until it also becomes translucent and fragrant.
Step 4
After stir-frying the onions, pour the dissolved curry mixture into the pan. Reduce the heat to low and stir continuously with a spatula as it simmers. Cook until the potatoes are tender and fully cooked. Once the curry has thickened and the vegetables are soft, stir in 40ml of milk to add a creamy richness. Allow it to simmer for another minute or two, and your delicious chicken curry is ready!
