Quick Chicken Curry with Red Rice and Kimchi
Quick Chicken Curry with Red Rice and Kimchi
Ingredients
For the Curry
- 2 cups napa cabbage, diced
- 1 cup zucchini, diced
- 1/2 cup red onion, diced
- 2 medium potatoes, peeled and diced
- 3 blocks S&B Golden Curry Japanese Curry Mix, medium hot, from a 220g / 7.8 oz package
- 3 cups water, or as needed to mostly submerge vegetables
- 2 large leftover chicken thighs, boneless, skinless
- 1/2 teaspoon salt, for seasoning chicken, or to taste
- 1/4 teaspoon pepper, for seasoning chicken, or to taste
- 1 tablespoon oil, for pan-frying chicken
For Serving
- 2 cups red rice, cooked
- 1 cup kimchi, homemade, cut into bite-sized pieces
Instructions
- 1
Add the diced napa cabbage, zucchini, and red onions to a red Dutch oven or large cooking pot.
⏱️ 3 min
- 2
Peel and dice the potatoes into bite-sized pieces. Add them to the pot with the other vegetables.
⏱️ 5 min
- 3
Break off two blocks of S&B Golden Curry Japanese Curry Mix from the tray. Dice these curry roux blocks into smaller pieces and add them to the pot with the vegetables.
⏱️ 2 min
- 4
Pour water into the pot until the vegetables are mostly submerged. Stir the ingredients to combine. Cover the pot with a lid and place it on a stove burner over medium heat to cook.
⏱️ 2 min
- 5
While the curry is simmering, uncover the pot. Add one more block of curry roux from the tray to the pot. Stir the contents until the roux dissolves and the curry begins to thicken.
⏱️ 5 min
- 6
In a separate small pan, add the oil and heat over medium-high heat. Place the leftover boneless, skinless chicken thighs into the hot pan. Season the chicken thighs with salt and pepper. Cook until browned on one side, about 3-4 minutes.
⏱️ 7 min
- 7
Flip the chicken thighs to cook the other side until fully heated through and lightly browned, about 3-4 minutes. Once cooked, transfer the chicken thighs from the pan into the simmering curry pot.
⏱️ 7 min
- 8
Using kitchen shears, cut the cooked chicken thighs into smaller, bite-sized pieces directly in the curry pot. Stir to combine the chicken with the curry and allow it to simmer for another 5 minutes, ensuring all ingredients are heated through and flavors meld.
⏱️ 5 min
- 9
On a cutting board, cut the homemade kimchi into smaller, manageable pieces.
⏱️ 3 min
- 10
To serve, place a portion of cooked red rice into a serving bowl. Ladle the hot chicken curry mixture generously over the red rice. Serve immediately with the prepared kimchi on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken Curry with Red Rice and Kimchi
For the Curry
- 2 cups napa cabbage, diced
- 1 cup zucchini, diced
- 1/2 cup red onion, diced
- 2 medium potatoes, peeled and diced
- 3 blocks S&B Golden Curry Japanese Curry Mix, medium hot, from a 220g / 7.8 oz package
- 3 cups water, or as needed to mostly submerge vegetables
- 2 large leftover chicken thighs, boneless, skinless
- 1/2 teaspoon salt, for seasoning chicken, or to taste
- 1/4 teaspoon pepper, for seasoning chicken, or to taste
- 1 tablespoon oil, for pan-frying chicken
For Serving
- 2 cups red rice, cooked
- 1 cup kimchi, homemade, cut into bite-sized pieces
Instructions
- 1
Add the diced napa cabbage, zucchini, and red onions to a red Dutch oven or large cooking pot.
⏱️ 3 min - 2
Peel and dice the potatoes into bite-sized pieces. Add them to the pot with the other vegetables.
⏱️ 5 min - 3
Break off two blocks of S&B Golden Curry Japanese Curry Mix from the tray. Dice these curry roux blocks into smaller pieces and add them to the pot with the vegetables.
⏱️ 2 min - 4
Pour water into the pot until the vegetables are mostly submerged. Stir the ingredients to combine. Cover the pot with a lid and place it on a stove burner over medium heat to cook.
⏱️ 2 min - 5
While the curry is simmering, uncover the pot. Add one more block of curry roux from the tray to the pot. Stir the contents until the roux dissolves and the curry begins to thicken.
⏱️ 5 min - 6
In a separate small pan, add the oil and heat over medium-high heat. Place the leftover boneless, skinless chicken thighs into the hot pan. Season the chicken thighs with salt and pepper. Cook until browned on one side, about 3-4 minutes.
⏱️ 7 min - 7
Flip the chicken thighs to cook the other side until fully heated through and lightly browned, about 3-4 minutes. Once cooked, transfer the chicken thighs from the pan into the simmering curry pot.
⏱️ 7 min - 8
Using kitchen shears, cut the cooked chicken thighs into smaller, bite-sized pieces directly in the curry pot. Stir to combine the chicken with the curry and allow it to simmer for another 5 minutes, ensuring all ingredients are heated through and flavors meld.
⏱️ 5 min - 9
On a cutting board, cut the homemade kimchi into smaller, manageable pieces.
⏱️ 3 min - 10
To serve, place a portion of cooked red rice into a serving bowl. Ladle the hot chicken curry mixture generously over the red rice. Serve immediately with the prepared kimchi on the side.
⏱️ 3 min