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Korean Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Korean Chicken Curry Pot 2

Korean Chicken Curry Pot 2 is a beloved staple at Korean home tables, especially during the comforting chill of autumn evenings. This dish is a warm embrace of family-style dining, crafted with care by home cooks who judge salt by hand and embrace the richness of generous fat. It captures the essence of everyday Korean meals, where the focus is on hearty, shared experiences rather than formal presentation.

The dish offers a tender symphony of flavors, where succulent chicken pieces blend seamlessly with the sweetness of onions and the subtle tang of tomatoes. The spice paste, a carefully balanced blend, adds depth and warmth, making each bite a celebration of comfort and familiarity.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. While the oil heats up, pat the 800 g of chicken pieces dry with paper towels. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is evenly coated. Carefully place the chicken pieces in the hot oil, skin side down if applicable, and brown them on all sides until they develop a deep golden color and the skin is crispy.
  2. Peel and thinly slice the 2 onions. Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the sliced onions. Stir occasionally, scraping up any browned bits from the bottom of the pot, and cook until the onions become translucent and tender, releasing their sweet aroma.
  3. Dice the 2 tomatoes and add them to the pot with the onions. Stir in 1 tablespoon of spice paste, mixing well to coat the onions and tomatoes. Cook until the tomatoes break down and the mixture becomes fragrant, about 3-5 minutes, creating a rich base for the curry.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Reduce the heat to medium-low and cover the pot. Allow the chicken to cook in the sauce, stirring occasionally, until it is cooked through and tender, with the meat easily pulling away from the bone.
  5. Once the chicken is cooked, uncover the pot and increase the heat slightly to allow the sauce to reduce if it appears too thin. Stir occasionally and taste the sauce, adjusting the seasoning with more fine sea salt and black pepper if needed, until the flavors are balanced and the sauce clings to the chicken.
  6. Finish the dish by garnishing with freshly chopped herbs of your choice, such as cilantro or green onions, for a burst of color and freshness. Serve the Korean Chicken Curry Pot 2 family-style, inviting everyone to share and enjoy the comforting flavors together.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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