Korean Style Rice Bowl
This version of a Korean dish known as bibimbap, which is served in a hot stone bowl called a tukbaege. Vegans can omit the egg.
Chicken Curry
2015-10-28 14:18:49
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Ingredients
- 4 lb. boneless, skinless chicken breasts (approx. 8 chicken breast halves) cut crosswise in 1/2″ pieces
- 3 Tbsp. oil
- 3 cups chopped onion
- 1/4 cup minced fresh ginger
- 3 cloves garlic, minced
- 3 Tbsp. curry powder (more if some like it hot!)
- 1 tsp. cumin
- 1/4 tsp. cinnamon
- 2 Tbsp. flour
- 1 cup plain yogurt
- 3 Tbsp. tomato paste
- 3 cups chicken broth
- 1 cup applesauce
- 12 oz. pkg. (340 g) frozen peas
- 1/2 cup sour cream
- 1/2 cup coconut milk
- Condiments
- mango chutney, diced cucumber, diced bananas, currants, shredded coconut and chopped peanuts
nstructions
- In a large frying pan, brown chicken in oil; remove and set aside. Add onion and saute until golden. Add ginger and garlic and saute about 1 minute. Add curry, cumin and cinnamon and mix well. Cook for 1 minute. Add flour, yogurt and tomato paste, whisking until sauce is smooth. Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes). Add browned chicken (and any juice), frozen peas, sour cream and coconut milk. Simmer another 15 minutes. Serve over basmati rice with a variety of condiments. Serves 6-8.
- Book Reference – The Rest of the Best – Vol. 2(Page: 204)
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