Photo: Korea Ministry of Food and Drug Safety

Curry Chicken Roulade

Name: Curry Chicken Roulade
Cuisine: South Korea
Ingredients: 120 g chicken (120g); 20 g curry powder (20g); 20 g carrot (20g); 20 g onion (20g); celery (1/2 pc); asparagus (3 pcs); 50 g tomato (50g); 50 g potato (50g); 30 g heavy cream (30g); 0.1 g salt (0.1g); 0.01 g ground black pepper (0.01g)

카레닭 룰라이드

Main dish · Boiled

MainsCourse

317kcal · per serving

Not spicySpice

No pork

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Recipe

Curry Chicken Roulade

Not spicyNo porkContains: dairy, gluten

Ingredients Tap an ingredient to check it off

Servings1

chicken닭고기(120g)
120 g
curry powder카레가루(20g)
20 g
carrot당근(20g)
20 g
onion양파(20g)
20 g
celery샐러리(1/2 pc)
asparagus아스파라거스(3 pcs)
tomato토마토(50g)
50 g
potato감자(50g)
50 g
heavy cream생크림(30g)
30 g
salt소금(0.1g)
0.1 g
ground black pepper후춧가루(0.01g)
0.01 g

Nutrition per serving

317kcal

18.2gCarbs

24.6gProtein

16.2gFat

978.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Season the chicken with salt and black pepper.
Coat the seasoned chicken evenly with curry powder.
Dice the onion, carrot, tomato, and celery.
Stir-fry the onion, carrot, tomato, and celery in a pot, then add curry powder and boil to make a curry sauce.
Heat oil in a pan and cook the chicken.
Place the cooked chicken in a bowl and top with the curry sauce.

💡 TipBecause the chicken is coated with curry powder, you only need very little salt to season it.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.