Japanese chicken curry
Ingredients:
- 500g skinless boneless chicken thighs , cut in half
- vegetable oil
- 1 onion , chopped
- 2 garlic cloves , chopped
- 1 tbsp grated ginger
- 1 tbsp miso paste
- 1 tbsp mild curry powder
- 400ml chicken stock
- 100g green beans , trimmed
- steamed rice , to serve
Method:
Heat ½ tbsp of oil in a non-stick frying pan and brown the chicken pieces on both sides until golden. Remove from the pan and add the onion, garlic, ginger and another ½ tbsp of oil. Cook for 5 minutes. Add the miso, curry powder, stock and browned chicken. Bring to a boil and then turn down to a simmer, on medium heat, for 20 minutes, adding the beans for the last 5 minutes. Serve with steamed rice.Cooking Time: 30 mins
Difficulty: Easy mins
Course: Main course
Occasion: Midweek meal
Serves: 4
