Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0
Yield: 2 Servings
Ingredients:
• ½ Cup Chicken Breast
• 3 Tbsp Peas
• 1 Potato (1 Cup)
• 1 Onion (1 Cup)
• ½ Carrot (½ Cup)
• 2 Cups Water
Curry Paste Ingredients:
• 5 or 6 Tbsp Korean Curry Powder
• 1 Tbsp Water
Preparation:
1. Cut the potato, onion, carrot, and the chicken into half inch cubes.
2. Fry each vegetables separately with 1 or 2 pinches of salt, until they are almost cooked. Fry the chicken with a little bit of salt and black pepper, until the chicken is completely cooked.
3. In a large pan, add all of the fried vegetables, meat, and 2 cups of water. Boil it on high. Once it starts boil, add 3 the peas, and cook about 5 to 10 minutes, until the potato is completely cooked.
4. In a small bowl, combine the ingredients for the curry paste. Pour the curry sauce in the pan, and reduce the temperature to medium.
5. Cook it about for 5 more minutes and turn off the heat.
6. Serve the curry on top of cooked rice.
This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p34 To p35'
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