Chicken Curry (Baek Jong-won Style)
Make Delicious Chicken Curry (Baek Jong-won’s Recipe)
A flavorful curry made with chicken. This delicious dish features chunky pieces of chicken and a wonderful blend of vegetables, perfect for a hearty home-cooked meal.
Ingredients- Chicken (1 whole or 600g) – prepared for stir-frying
- Chicken breast 2 pieces (optional, adds a tender texture)
- Potatoes (about adult fist size) 3
- Carrot 1
- Onion 2
- Curry powder to taste
Optional Flavor Enhancers- Turmeric powder 1 Tbsp (enhances color and flavor)
- Garam masala 1/2 Tbsp (removes gamey smell and intensifies curry flavor)
- Turmeric powder 1 Tbsp (enhances color and flavor)
- Garam masala 1/2 Tbsp (removes gamey smell and intensifies curry flavor)
Cooking Instructions
Step 1
First, prepare the chicken. Use about 600g of chicken prepared for stir-frying, or 2 pieces of chicken breast. (Chef Baek Jong-won used 600g of chicken with 2 pieces of breast.) Cut the potatoes into quarters, about the size of an adult’s fist. Slice the onions and carrots to about 1/3 the size of the potatoes. Cutting the vegetables into larger pieces helps them retain their texture while simmering.
Step 2
Place a wide pan over low heat. Add the chicken pieces with the skin side down. Let the chicken fat render out slowly. Once enough fat has rendered, increase the heat to medium and cook the chicken until it’s golden brown on all sides. (If using chicken breast, it cooks faster than other parts. Add it when the other chicken pieces are about halfway cooked and brown them together.)
Step 3
Once the chicken is golden brown, season it lightly with black pepper. The peppery aroma will enhance the chicken’s flavor.
Step 4
Now that the chicken is nicely browned, it’s time to add the vegetables.
Step 5
Add the quartered potatoes to the pan. Pour in enough water to just cover the ingredients. Bring to a boil, then cover and simmer over medium heat until the potatoes are tender. Tender potatoes will help thicken the curry broth.
Step 6
Add 1/2 Tbsp of garam masala to help remove any gamey smell from the chicken and to deepen the curry’s flavor. If you don’t have garam masala, you can omit it, but it does add a more sophisticated taste to the curry.
Step 7
When the potatoes are almost cooked through (easily pierced with a fork), add the sliced carrots and onions. Carrots and onions cook faster than potatoes, so it’s best to add them later. Continue to simmer until the vegetables are tender.
Step 8
Add 1 Tbsp of turmeric powder for a more appetizing color and added health benefits. While optional, turmeric significantly improves the curry’s flavor and appearance.
Step 9
Once the onions have turned translucent and softened, it’s time to add the curry powder to thicken the sauce. It’s a good tip to dissolve the curry powder in a little cold water before adding it to the pot to prevent lumps. Stir continuously over low heat until the curry reaches your desired consistency. Turn off the heat and enjoy your delicious chicken curry! Serve generously over freshly cooked rice.
