Food Recipe: Spicy Curry Braised Chicken (Curry Jjimdak)
Cook your own curry jjimdak!
Cooking time: 40-50 mins (+boiling rice vermicelli for 1 hour)
Calorie: 497kcal
Portion: 2-3 people
Can be stored up to 2-3 days in the fridge
Ingredients:
– 7-8 Chicken Thighs (plus 5 chicken breast, 20 boneless chicken, 500g)
– 1 sweet potato (plus 1 potato, 200g)
– 1 Paprika (plus 1/2 onion, 100g)
– 1/2 rice vermicelli (50g)
– 20 cm Leek (white part)
– 1 Green Chili Cheongyang (plus green peppers)
– 1 red pepper
– 1 tbsp vegetable oil
– a bit of pepper
Additional seasoning:
– 1 tablespoon of Rice Wine (plus Soju)
– 1/2 teaspoon of salt
– 1/2 teaspoon of Garlic
Seasoning:
– 1/2 of tablespoon sugar
– 1 of tablespoon chili powder
– 3 of tablespoons curry powder
– 1/2 of tablespoon fermented soy sauce
– 2 glasses of water (400ml)
Steps:
1. Put the rice vermicelli in a bowl, soak it in the water, and let it sit for an hour before draining it. Cut it to 5-6 cm length with scissors.
2. Cut the meat by separating the fat and the skin, then divide into 4 parts
3. Put the meat and the additional seasoning in a bowl, let it soak for about 10 minutes
4. Divide the sweet potato into two then cut it to a 1,5 cm thickness
5. Cut the paprika into two then removes the inside. Slice it to big size about 2×2 cm
6. Cut the leek, green chili cheongyang, and red pepper
7. Mix all the seasonings in a small bowl
8. Pour 1tbsp of vegetable oil into the frying pan then add the leek, green chili cheongyang and fry for approx. a minute. Put the chicken meat and fry again for about 3 mins
9. Put the sweet potato and fry for a minute. Put the seasoning in step 7 and let it boil, stir and lower the fire then let it simmer for 15 mins.
10. Mix paprika, rice vermicelli and red pepper. Fry for about 3 minutes. Turn off the stove then add some pepper and mix it well
Source: Food Magazine <Super Recipe>