Rich Chicken Breast Curry Rice with Broth
A bowl of rich curry rice made by simmering stir-fried chicken breast and vegetables in homemade chicken broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This curry rice uses homemade chicken broth to give the sauce a much richer flavor. After stir-frying seasoned chicken breast and firm vegetables in butter, curry powder is dissolved and simmered into the sauce, with a touch of honey added at the end to bring out the savory depth.
- Servings
- 4–5 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Curry powder100 g
- Chicken breast1 chicken's worth
- Onion1/2 (medium)
- Squash1/4
- Potato1 (small)
- Carrot1/3
- Butter (or other cooking oil)
Chicken broth
- Chicken bones
- Water5 cups
- Whole garlic cloves5
- Whole black peppercorns1 tsp
- Large green onion (daepa)1 stalk
Additional seasoning
- Salt
- Honey (or sugar, cooking syrup (yoridang))
- You can replace chicken breast with beef or pork, and you may add vegetables such as mushrooms, peas, or broccoli.
- Adding milk or heavy cream instead of chicken broth is also nutty and delicious.
- Soak the chicken bones in cold water to drain the blood before making the chicken broth.
Steps
Dice all vegetables into bite-sized pieces according to your preference, and choose whatever curry you like.
Cut the chicken breast into bite-sized pieces and season with salt, cheongju (Korean rice wine) or mirin, and ground black pepper.
Break up any lumps in the curry powder.
I am making broth with chicken breast left over from making spicy braised chicken a few days ago, and chicken bones saved from making chicken bulgogi.
Soak the chicken bones in cold water to drain the blood before using.
Pour in 5 cups of cold water and bring the chicken bones to a first boil in cold water.
When the water starts boiling, slice the whole garlic cloves and add them along with the large green onion (daepa) and whole black peppercorns, then boil.
Skim off all the foam that rises while boiling.
Simmer over low heat until the 5 cups reduce to 4 cups.
Strain the simmered broth cleanly through cheesecloth.
Heat a frying pan, melt butter or add cooking oil, and stir-fry the potato and carrot.
When the potato is about half cooked,
Add all remaining ingredients and stir-fry.
When the meat looks fully cooked, pour in the chicken broth and bring to a boil.
Skim off all the foam that rises at this point as well.
Sprinkle in the curry powder little by little so it does not clump, and simmer.
At first, I worried because the powder clumped, but as I kept stirring, it dissolved completely.
You can also dissolve the curry powder in cooled broth or water before adding it.
Simmering with milk or heavy cream instead of chicken broth is also nutty and delicious.
Taste and adjust with honey (cooking syrup or sugar) or salt.
Adding a little sweetness brings out the savory flavor; I added 1 tbsp of honey.
Once the sauce thickens, it is done.
Ppunwife's tips
- Skim off all the foam that rises while boiling.
- Adding a little sweetness brings out the savory flavor.
- You can also dissolve the curry powder in cooled broth or water before adding it.
FAQ
What can I substitute if I don't have chicken broth?
You can add milk or heavy cream instead of chicken broth for a nutty, smooth, and mild flavor.
Can I use other meats or vegetables besides chicken breast?
You can substitute beef or pork for the chicken breast, and feel free to add vegetables such as mushrooms, peas, or broccoli to your liking.
How can I prevent the curry powder from clumping?
You can stir continuously while sprinkling the powder in small amounts, or dissolve the curry powder in cooled broth or water beforehand and pour it in for lump-free mixing.
