Curry Spiced Chicken & Creamy Brothy Rice
Curry Spiced Chicken & Creamy Brothy Rice
Ingredients
For the Creamy Brothy Rice Sauce
- 1 tablespoon olive oil
- 1 onions, medium, sliced
- 1 tablespoon ginger, minced
- 1 tablespoon gochujang
- 2 curry blocks
- 2 1/2 cups chicken stock
- 1 teaspoon garam masala
For the Curry Spiced Chicken and Chinese Leaf
- 5 chicken thighs, boneless, skinless
- 2 tablespoons chicken seasoning, reddish blend, as needed
- 1 Chinese leaf, small head, Napa cabbage
For Assembly and Garnish
- 4 cups cooked rice
- 1/4 cup spring onions, chopped
- 2 tablespoons sliced almonds
- 1 lime, wedge
Instructions
- 1
Add 1 tablespoon of olive oil to a large pan or pot over medium heat. Add the sliced onions and minced ginger. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in the 1 tablespoon of Gochujang and 2 curry blocks. Cook for 1 minute, stirring constantly.
⏱️ 1 min
- 3
Pour in 2 1/2 cups of chicken stock. Stir to combine and bring the mixture to a simmer.
⏱️ 3 min
- 4
Carefully transfer the simmering broth mixture from the pan into a blender. Blend until completely smooth. Pour the blended sauce back into the same pan.
⏱️ 3 min
- 5
Stir 1 teaspoon of garam masala into the sauce. Simmer the sauce over low heat, stirring occasionally, until it thickens to a desired consistency, about 5-7 minutes.
⏱️ 7 min
- 6
While the sauce simmers, place the 5 chicken thighs in a bowl. Season generously with 2 tablespoons of chicken seasoning, rubbing it evenly onto all sides of the chicken.
⏱️ 2 min
- 7
Heat a separate frying pan over medium-high heat. Sear the seasoned chicken thighs for 5-7 minutes per side, or until golden brown, cooked through, and a nice crust has formed.
⏱️ 14 min
- 8
Remove the chicken from the pan. Cut the small head of Chinese leaf in half lengthwise. Place the cut Chinese leaf halves into the same frying pan and sear for 2-3 minutes per side, allowing them to soak up the residual flavors.
⏱️ 6 min
- 9
To assemble, place a generous portion of cooked rice into each of four serving bowls. Ladle a good amount of the creamy, thickened curry broth over and around the rice.
⏱️ 2 min
- 10
Slice the seared chicken thighs into strips and arrange them on top of the rice. Place a seared Chinese leaf half next to the chicken and rice in each bowl.
⏱️ 2 min
- 11
Garnish with chopped spring onions and sliced almonds. Squeeze fresh lime juice over the top for a bright finish. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Curry Spiced Chicken & Creamy Brothy Rice
For the Creamy Brothy Rice Sauce
- 1 tablespoon olive oil
- 1 onions, medium, sliced
- 1 tablespoon ginger, minced
- 1 tablespoon gochujang
- 2 curry blocks
- 2 1/2 cups chicken stock
- 1 teaspoon garam masala
For the Curry Spiced Chicken and Chinese Leaf
- 5 chicken thighs, boneless, skinless
- 2 tablespoons chicken seasoning, reddish blend, as needed
- 1 Chinese leaf, small head, Napa cabbage
For Assembly and Garnish
- 4 cups cooked rice
- 1/4 cup spring onions, chopped
- 2 tablespoons sliced almonds
- 1 lime, wedge
Instructions
- 1
Add 1 tablespoon of olive oil to a large pan or pot over medium heat. Add the sliced onions and minced ginger. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Stir in the 1 tablespoon of Gochujang and 2 curry blocks. Cook for 1 minute, stirring constantly.
⏱️ 1 min - 3
Pour in 2 1/2 cups of chicken stock. Stir to combine and bring the mixture to a simmer.
⏱️ 3 min - 4
Carefully transfer the simmering broth mixture from the pan into a blender. Blend until completely smooth. Pour the blended sauce back into the same pan.
⏱️ 3 min - 5
Stir 1 teaspoon of garam masala into the sauce. Simmer the sauce over low heat, stirring occasionally, until it thickens to a desired consistency, about 5-7 minutes.
⏱️ 7 min - 6
While the sauce simmers, place the 5 chicken thighs in a bowl. Season generously with 2 tablespoons of chicken seasoning, rubbing it evenly onto all sides of the chicken.
⏱️ 2 min - 7
Heat a separate frying pan over medium-high heat. Sear the seasoned chicken thighs for 5-7 minutes per side, or until golden brown, cooked through, and a nice crust has formed.
⏱️ 14 min - 8
Remove the chicken from the pan. Cut the small head of Chinese leaf in half lengthwise. Place the cut Chinese leaf halves into the same frying pan and sear for 2-3 minutes per side, allowing them to soak up the residual flavors.
⏱️ 6 min - 9
To assemble, place a generous portion of cooked rice into each of four serving bowls. Ladle a good amount of the creamy, thickened curry broth over and around the rice.
⏱️ 2 min - 10
Slice the seared chicken thighs into strips and arrange them on top of the rice. Place a seared Chinese leaf half next to the chicken and rice in each bowl.
⏱️ 2 min - 11
Garnish with chopped spring onions and sliced almonds. Squeeze fresh lime juice over the top for a bright finish. Serve immediately.
⏱️ 1 min