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Slow-Cooked Chicken Curry
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.
Ingredients
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.
