Chicken curry & Rice dish

This recipe is a Korean styled curry & rice dish. Korean curry powder to get an authentic Korean taste. The Korean brand that I use is called, “Ottogi Curry Medium.” That brand comes three different kinds heat levels: hot, medium, and mild. I usually use mild for my curry rice, but depending on your tastes, you can use hot or mild.  Good luck 😉

Serving: 2-4

Ingredients:

– 2 boneless, skinless chicken breast, cut into cubes

– 1 small sweet yellow onion, chopped

– 2-3 cloves garlic, minced ( or 1/2 teaspoon garlic powder )

– 1 medium carrot, peeled and diced

– 2 medium potatoes, peeled and diced

– 2 stalks of green onion, chopped

– 3/4 cup of diced rutabagas 

– 2 tablespoon olive oil

– 2 cups of water

– 1 tablespoon flour

– salt, black pepper, red pepper powder to taste

– 4-5  tablespoon  korean curry powder ( or  your favorite curry powder ) 

Instructions:

1.  Heat oil in a deep frying pan, or a wok over medium heat. Add the yellow onion, garlic saute until lightly browned.  

2. Add the chicken season with salt and pepper. Stir fry for 3-5 minutes.

3. Now add  potatoes, carrots, rutabagas.  Stir fry for about 5 minutes. 

4. Add 2 cups of water. Bring it to a boil. Then reduce the heat and simmer for about 15-20 minutes. 

5. Stir in curry powder little by little. Simmer until the sauce thickens.  

6. Add the flour and chopped green onion stir well. Serve with a rice.

Note: You can substitute any vegetable with zucchini, peas, corn, etc.

Enjoy 😉