Thursday, November 20, 2014

Korean Curried Chicken

If you ever had Roti Canai ,it is accompanied with a chicken potato curry.I have been trying to make that curry for quite sometimes but couldn't replicate it ,till i try this curry mix.Its available in most of korean grocery shops.This has exact taste like the malaysian curry,if you are a big fan of that you can try this.Instead of roti canai i try this with Parotta (made of flour )not paratha (made of whole wheat).But it goes very well with rice , quinoa , dosa , chapati too.So try this recipe and ready to be surprised.I made it a lot with the entire sauce mix ,you can use half pack and reduce the ingredients i listed to half to make a small batch.
For people who have not tasted chicken curry with roti canai this taste like maggi masala which they give with maggie noodles pack,so you can even add this sauce mix to noodles if you are fan of noodles and maggie masala taste.

Nutritional Info:

For 3 Oz :
Total Fat
Sat. Fat


Oil - 1 tsp
Ginger Garlic PAste - 1 tsp each
Vermont Curry Box - 1
Potato - 1 3/4 lbs
Onions chopped - 5 cups
Carrot - 3 medium diced
Chicken Thighs - 24 oz


 1.In a big sauce pan add oil and add chicken and ginger garlic paste with salt and saute it till outside of all chicken pieces are crisp and browned a bit.

2.Then add chopped onions and saute till the onions are translucent and cooked thoroughly

3.Then add carrot,potatoes and saute them a min.
 4.Then add 5 cups of water and let it come to boil,then lower the heat to low ,cover and cook till all the veggies are tender and cooked.

5.This is how the sauce mix looks inside a pack,so its easily usable for small recipes also by using a block alone.
 6.Then add the sauce mix to the pan and let it melt ,stir it gently and help all the blocks dissolve completely.
 7.This is after dissolving all the mix.It eill become thick and will be a gravy consistency.
 So tastier curry recipe is read to serve with quinoa , rice , roti or parota.Your Choice !

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