Korean-Style Curry Rice (Kare Rice)

Korean-Style Curry Rice, or Kare Rice, offers a delightful combination of Korean flavors with the comforting essence of Japanese curry. The dish features tender chicken, potatoes, carrots, and onions simmered in an aromatic curry sauce, served over fluffy white rice. The sauce blends sweet, savory, and spicy notes, providing a pleasant warmth with a hint of heat. Ideal for those who appreciate a fusion of cultures or want to try something new, this dish provides an engaging culinary experience.

Ingredients

• 1 lb chicken thighs, boneless and skinless, cut into cubes
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 whole onion, thinly sliced
• 2 cups water
• 1/2 cup curry powder
• 1/4 cup ketchup
• 2 Tbsp vegetable oil
• 4 cups cooked white rice

Instructions

1. In a large pot, heat vegetable oil over medium heat until shimmering.
2. Add sliced onions and cook, stirring occasionally, until softened, about 5 minutes.
3. Add chicken pieces and cook until browned on all sides, about 6-8 minutes.
4. Stir in curry powder and cook for another 2 minutes, allowing the spices to bloom.
5. Add water, potatoes, and carrots. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes or until the vegetables are tender.
6. Stir in ketchup and continue to simmer for an additional 10 minutes, allowing the flavors to meld.
7. Serve the curry hot over bowls of cooked white rice.

Keywords: Dinner, Chicken, Curry, Fusion, Rice

Spice Rack: Curry Powder

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