Curry Tandoori Chicken with Cold Chicken Breast Salad

Photo: Korea Ministry of Food and Drug Safety

Curry Tandoori Chicken with Cold Chicken Breast Salad

Name: Curry Tandoori Chicken with Cold Chicken Breast Salad
Cuisine: South Korea
Ingredients: chicken (1 whole); 50 g five-grain mix (ogok) (50g); ginseng (1 root); jujubes (daechu) (3 pcs); asparagus (3 pcs); 20 g carrot (20g); 30 g onion (30g); 50 g cucumber (50g); 50 g bell pepper (50g); 20 g curry powder (20g); 30 g Dijon mustard (30g)

카레탄두리치킨과 닭가슴살냉채

Main dish · Grilled

MainsCourse

305kcal · per serving

Not spicySpice

No pork

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Recipe

Curry Tandoori Chicken with Cold Chicken Breast Salad

Not spicyNo porkContains: gluten

Ingredients Tap an ingredient to check it off

Servings1

chicken닭고기(1 whole)
five-grain mix (ogok)오곡(50g)
50 g
ginseng인삼(1 root)
jujubes (daechu)대추(3 pcs)
asparagus아스파라거스(3 pcs)
carrot당근(20g)
20 g
onion양파(30g)
30 g
cucumber오이(50g)
50 g
bell pepper파프리카(50g)
50 g
curry powder카레가루(20g)
20 g
Dijon mustard디종머스터드(30g)
30 g

Nutrition per serving

305kcal

26.7gCarbs

16.7gProtein

14.6gFat

427mgSodium

Steps

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

Take the meat off the chicken and season with salt and black pepper.
Soak the five grains and cook them into rice.
Julienne the cucumber, asparagus, carrot, and onion lengthwise.
Stuff the cooked five-grain rice into the chicken meat.
Coat the chicken stuffed with five-grain rice evenly with curry powder.
Heat oil in a pan, put in the chicken from step 5, and cook gently, place on a plate, top with the cut vegetables, and add the Dijon mustard.

💡 TipCoating the chicken with curry powder removes its gamey taste, and it tastes good without any extra salt.

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.