Slow-Cooked Chicken Curry

Name: Slow-Cooked Chicken Curry
Prep time: 12 min
Cook time: 43 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups chicken thigh; 1 cup bok choy; 150g ginger; 200g shiitake mushrooms; 300g sticky rice; 1 tsp tamari; 1 tbsp rice vinegar; 1 tbsp sesame oil; 3 tbsp olive oil; to taste salt and black pepper

A slow-cooked Asian-style chicken curry with bok choy, ginger and shiitake mushrooms, finished with tamari, rice vinegar and sesame oil, served over sticky rice.

Total time

55 min

Prep

12 min

Cook

43 min

Difficulty

easy

Cuisine

Asian

gluten-free

Ingredients

2 cupschicken thigh

1 cupbok choy

150gginger

200gshiitake mushrooms

300gsticky rice

1 tsptamari

1 tbsprice vinegar

1 tbspsesame oil

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the chicken thigh and braise it over medium-high heat until well browned, about 8 minutes.

Add the bok choy, ginger and shiitake mushrooms, cooking until softened, about 6 minutes.

Stir in the tamari, rice vinegar and sesame oil for 4 minutes.

Cook the sticky rice separately according to package directions.

Let the chicken simmer for about 20 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the sticky rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

469

Protein

41.5g

Fat

19g

Carbs

32.9g

Fiber

3.6g

Sodium

177mg

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