Japanese chicken and broccoli curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 150g broccoli, cut into small florets
- 2 tbsp groundnut oil
- 300g skinless chicken thigh fillets, cut into chunks
- 100g button mushrooms, quartered
- 4 spring onions, chopped
- 1 clove garlic, crushed
- a thumb-sized piece ginger, grated
- 1 tbsp mild curry powder
- 1 tbsp white miso paste
- 300ml chicken stock
- soy sauce
- steamed rice, to serve
Method
- STEP 1
Put the broccoli in a bowl, pour over a kettle of boiling water to cover, then leave for 5 minutes. Drain.
- STEP 2
Meanwhile, heat 1 tbsp of oil in a non-stick frying pan and cook the chicken for 2-3 minutes or until golden. Scoop out with a slotted spoon. Add the button mushrooms and cook for 2-3 minutes or until golden, then scoop out. Add the spring onion, garlic, ginger and another tbsp of oil. Cook for 2-3 minutes, then return the chicken and mushrooms to the pan. Stir in the curry powder and cook for a minute.
- STEP 3
Add the miso paste and stock. Bring to a boil then turn down to a simmer and cook over a medium heat for 15 minutes, adding the broccoli for the final 2-3 minutes of cooking. The curry sauce should be quite light and soupy. Season with a dash of soy sauce and serve with steamed rice.
