Korean Curry Rice

I feel like having curry today!  Let's make Korean curry rice~ ^^  What is the difference between korean and Japanese curry rice? Hmm....In terms of colour, Japanese curry is more brownish while Korean's is yellowish and in terms of flavor, I feel that Japanese curry is sweeter.  Korean curry powder has 3 level of spiciness - Mild, Medium hot & Hot.  I am using medium hot today.

 

 



Serving size: 3-4 person

Ingredients:

Chicken breast - Cut into bite size                                               1 piece (about 200g)
Onion (medium size) - Cut into bite size                                     1/2
Carrot - Cut into bite size                                                             1/2
Green Paprika - Cut into bite size                                                1/4
Red Paprika - Cut into bite size                                                    1/4
Potato (large size) - Cut into bite size                                           1
Garlic - minced                                                                              3 cloves
Korean curry powder (spice level: medium hot)                          100g
Water                                                                                             500ml
Cooking oil                                                                                    2 tbsp

Steps by steps photos:

 

 

1.  Heat wok in small fire and put in cooking oil, add the chicken and fry for 2 minutes.

2.  Add in garlic and onion, fry for 1 minutes.

3.  Add in veggies (paprika, carrot & potato), fry for another 2 minutes.

4.  Add curry powder and water, stir and mix well.  Let it boil for another 10 minutes (stir once a while to prevent the curry stick to the pan).

5.  Sprinkle some black pepper to add extra kick to the curry (Avoid this step if you can't take too spicy).

6.  Stir in and serve curry on top of rice.