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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season 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.

Cook's Note:

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!

Nutrition Facts

243 calories; 11.4 g total fat; 59 mg cholesterol; 1454 mg sodium. 10.6 g carbohydrates; 25.3 g protein; Full Nutrition


Rating: 5 stars
This is delicious. The only difference was I used some leftover flounder and a Jar of mango curry. When cooked with the kimchi, the flavor is wonderful. Read More