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Chicken Curry Rice
This Korean-style curry starts with a beautiful blend of specialty Madras curry powder and homemade chicken stock. With a medley of vegetables including onion, carrot, potatoes, corn and green beans, this curry is slightly spicy, savory, and earthy. It is served with simply cooked chicken, white rice, and a side of kimchi.
Nutritional facts
Protein
36g
Carbs
67g
Calories
600
Fat
21g
Ingredients
Curry Powder, Chicken Thigh, Shrimp, Napa Cabbage, Butter, Golden Curry Paste, Extra Virgin Olive Oil, Fish Sauce, Plum Extract, Gochugaru, Korean Pear, Calrose Rice, Corn, Garlic, Potato, Onion, Kosher Salt, Green Beans, Green Peas, Carrots, Chicken Base, Anchovy Extract, Green Onion, Ginger, Fuji Apple, Sweet Rice Flour, Toasted Sesame Seeds
Reviews
4.2
Based on 541 reviews
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Sloane Harris · 08/08/23
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About Esther Choi
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
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