Kim Dae-seok's Chicken Thigh Curry

• fresh chicken thigh meat 2 pieces (400g)
• potato 1 piece (200g)
• zucchini 0.5 piece
• onion 0.5 piece
• carrot 0.5 piece
• green onion (green part) 0.5 stalk
• curry powder 100g
• butter 30g
• tomato spaghetti sauce 1 large spoon
• mirin 2 large spoons
• vegetable oil 2 large spoons
• water 3 cups (600ml)
• salt 2 pinches

Recipe 🍳

Cooking tips 💡

• Do not slice the chicken thigh before grilling—keeping it whole ensures the juices stay locked in, giving you that crisp exterior and juicy interior texture.
• Mix butter with vegetable oil when sautéing vegetables to prevent the butter from burning while allowing its rich flavor to deeply penetrate the vegetables.
• The acidity and savory depth from the tomato spaghetti sauce (or ketchup) balances the richness of the curry, cutting through any heaviness and adding a refined, sophisticated taste.

Recommended for 🙋

• ⭐Those looking to enjoy a soft, chewy chicken dish instead of the usual pork curry.
• ⭐People who want a professional-grade curry with rich buttery aroma and a firm, savory tang from tomato sauce.
• ⭐Anyone wanting to enjoy two bowls of rice without worrying about side dishes, paired simply with a side of kimchi.