Description
This Korean-style curry rice is a comforting and flavorful dish made with a roux-based curry sauce, vegetables, and your choice of protein. It’s mildly spicy, slightly sweet, and perfect for a satisfying weeknight dinner.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 2 medium Yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 medium carrot, peeled and sliced into 1/4-inch rounds
- 1/2 medium Fuji apple, peeled and grated
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups low-sodium chicken broth
- 2 teaspoons soy sauce
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen peas
- Cooked short-grain white rice, for serving
Instructions
- Make the curry roux: In a small saucepan over medium-low heat, melt the butter. Add the flour and stir constantly for about 5 minutes until golden brown. Stir in the curry powder, garam masala, and turmeric. Cook for another 1-2 minutes, then remove from heat and set aside.
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for 3-4 minutes until slightly translucent.
- Add potatoes, carrots, grated apple, garlic, and ginger. Cook for another 5 minutes, stirring occasionally.
- Add chicken pieces and cook until lightly browned on the outside, about 5 minutes.
- Pour in chicken broth, soy sauce, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
- Add the roux to the pot and stir until completely dissolved and the curry thickens, about 3-5 minutes.
- Stir in frozen peas and cook for 2 more minutes until heated through.
- Serve hot over cooked white rice.
Notes
- You can substitute chicken thighs with beef or tofu for variation.
- Adjust the level of spice by using more or less curry powder.
- Store leftovers in the fridge for up to 3 days.
- The grated apple adds subtle sweetness and helps balance the spices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 540
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg
