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Japanese Curry with Kimchi

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"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."
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25 m servings 243 cals
Original recipe yields 4 servings

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  • Prep

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  1. Season chicken with salt and black pepper.
  2. 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

Per Serving: 243 calories; 11.4 g fat; 10.6 g carbohydrates; 25.3 g protein; 59 mg cholesterol; 1454 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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