Spicy Curry Braised Chicken: A Unique Twist
How to Make Delicious Braised Chicken with a Curry Flavor
Experience a delightful variation of the classic ‘Dakbokkeumtang’ (spicy braised chicken) by infusing it with the aromatic essence of curry powder. This recipe offers a deeper, richer flavor profile that perfectly complements the sweet and spicy sauce, making it an irresistible dish. Follow our detailed, beginner-friendly steps to create an extraordinary meal!
Main Ingredients- 2 whole chickens (cut into serving pieces for braising)
- 3 potatoes (cut into large chunks)
- 1 onion (cut into large chunks)
- 2 stalks of green onion (cut into large pieces)
- 1 carrot (cut into large chunks)
- A portion of shiitake mushrooms (trimmed and prepared)
- A portion of Korean green chili peppers (for adjustable heat, sliced diagonally)
Seasoning Ingredients- 100g curry powder
- 3 Tbsp gochujang (Korean chili paste)
- 60g gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 50cc mirin (rice wine)
- 1 tsp black pepper
- 1 Tbsp Dasida (or chicken stock)
- 2 Tbsp minced garlic
- 100g curry powder
- 3 Tbsp gochujang (Korean chili paste)
- 60g gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 50cc mirin (rice wine)
- 1 tsp black pepper
- 1 Tbsp Dasida (or chicken stock)
- 2 Tbsp minced garlic
Cooking Instructions
Step 1
First, thoroughly wash the chicken pieces prepared for braising and cut them into bite-sized portions. This step is crucial for removing any gamey smell, so rinse them meticulously. In a small bowl, combine 100g of curry powder with about 1 cup (200cc) of water, stirring until smooth and lump-free.
Step 2
Coat the prepared chicken pieces with the curry mixture. Let it marinate for about 10-15 minutes. This marination process allows the chicken to absorb the subtle curry aroma, resulting in a much deeper flavor.
Step 3
Place the marinated chicken in a deep pot. Add 500cc of water and the large pieces of green onion. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10-15 minutes, or until the chicken is cooked through. Skim off any scum that rises to the surface during boiling for a cleaner broth.
Step 4
Once the chicken is partially cooked, add all the remaining seasoning ingredients: gochujang, gochugaru, sugar, mirin, black pepper, Dasida, and minced garlic. Stir well to combine. Add the large chunks of potato and sliced green chili peppers. Pour in an additional 200-300cc of water, enough to cover the ingredients. Stir again to ensure the sauce is evenly distributed, and continue to simmer for about 5 minutes.
Step 5
Finally, add the large chunks of carrot and the prepared shiitake mushrooms. Cover the pot and continue to simmer over low heat for another 15-20 minutes. The dish is ready when the potatoes and carrots are tender and all the flavors have melded beautifully.
Step 6
Serve the finished curry braised chicken in an attractive bowl. Enjoy this unique dish with a side of warm rice for a meal that is both spicy-sweet and infused with the distinctive flavor of curry. Enjoy your meal!