Japanese Curry With Kimchi
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Recipe Summary Japanese Curry With Kimchi
Had leftover kimchi at home and decided to add it to curry - it gives the traditional Japanese curry a nice little kick! Serve over rice.Ingredients | Japanese Futon Table4 chicken breasts, dicedsalt and ground black pepper to taste2 tablespoons olive oil4 cups chopped kimchi6 cups water1 packet curry sauce mix (such as S&B® Golden Curry®)DirectionsSeason chicken with salt and black pepper.Heat oil in a large pot over medium-high heat. Add chicken and kimchi; cook and stir until chicken is browned and cooked through, about 5 minutes. Pour in water; bring to a boil. Remove from heat and add curry sauce mix, stirring until it is completely dissolved. Return to heat and simmer until flavors combine, about 5 minutes.This is a simple recipe that can be easily tweaked to your liking! Feel free to use beef or shrimp instead of chicken. You can also add additional chopped veggies such as carrots, potatoes, kabocha squash, onions, or zucchini. Curry is so versatile and easy to make!Info | Japanese Futon Tableprep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings
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