Can I make this curry in an Instant Pots

Yes, you can! Use the sauté function for the initial steps and then pressure cook on high for 10 minutes. Release the pressure manually and stir in the coconut milk before serving.

What can I use if I don't have gochujang?

If gochujang is unavailable, use a mix of chili paste and a bit of soy sauce to mimic its flavor profile.

The spiciness depends on the amount of gochujang used. Adjust the quantity to suit your heat preference.

Spicy Korean Chicken Curry for Dinner: Quick, & Delicious

Name: Discover the Flavors of Korean Chicken Curry with a Unique Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean Fusion
Ingredients: 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon curry powder; 1 teaspoon ground turmeric; 2 medium potatoes, peeled and diced; 2 carrots, sliced; 1 cup (240ml) chicken broth; 1 cup (240ml) coconut milk; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Optional: 1 cup (150g) peas; Optional: 1 red bell pepper, sliced; Optional: 2 tablespoons soy sauce; Optional: 1 tablespoon honey or sugar (for added sweetness)

Description

A bold and comforting fusion dish that blends Korean flavors with curry warmth, featuring gochujang, tender chicken, and hearty vegetables.

Ingredients

Scale

1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons gochujang (Korean chili paste)
1 tablespoon curry powder
1 teaspoon ground turmeric
2 medium potatoes, peeled and diced
2 carrots, sliced
1 cup (240ml) chicken broth
1 cup (240ml) coconut milk
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Optional: 1 cup (150g) peas
Optional: 1 red bell pepper, sliced
Optional: 2 tablespoons soy sauce
Optional: 1 tablespoon honey or sugar (for added sweetness)

Instructions

Prepare all ingredients: cut chicken, chop onion, mince garlic and ginger, and dice potatoes and carrots.
Measure out gochujang, curry powder, and turmeric; have broth and coconut milk ready.
In a large pot, heat vegetable oil over medium heat. Sauté onion until translucent, about 3-4 minutes.
Add garlic and ginger; cook for 1 minute until fragrant.
Add chicken and cook until lightly browned, about 5-7 minutes.
Stir in gochujang, curry powder, and turmeric; coat ingredients evenly.
Add potatoes and carrots, then pour in chicken broth. Bring to a simmer.
Cover and cook for 15 minutes, or until vegetables are tender.
Reduce heat to low, stir in coconut milk, and simmer 5 more minutes.
Season with salt and pepper. Optional: stir in soy sauce and honey for deeper flavor.
Garnish with fresh cilantro before serving.

Notes

For more flavor, marinate chicken in gochujang and soy sauce 30 minutes before cooking. Use less gochujang if you’re heat-sensitive. Don’t overcook the chicken to keep it juicy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Korean Fusion

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 6g
Sodium: 750mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 22g
Cholesterol: 75mg

Keywords: korean chicken curry, gochujang curry, fusion curry, easy curry, weeknight dinner