Broccoli and Chicken Japanese Curry
Broccoli and Chicken Japanese Curry



  • 150g small broccoli florets
  • 2 tbsp oil
  • 300g chicken thigh fillets, cut into chunks
  • 100g small mushrooms, quartered
  • 4 chopped spring onions
  • 1 crushed garlic clove
  • Thumb-sized piece of ginger, grated
  • 1 tbsp mild curry powder
  • 1 tbsp white miso paste
  • 300ml hot chicken stock
  • Soy sauce
  • Steamed rice, to serve
  • Soak the broccoli in boiling water, covered, for 5 mins. Drain well. Meanwhile, cook the chicken for 4 mins in 1 tbsp of oil. When golden, remove from the pan with a slotted spoon. Toss the mushrooms into the pan and cook for 3 mins, then add the garlic, ginger, spring onion and a dash more oil, and cook for 4 mins more. Return the chicken to the pan and stir in the curry powder. Cook for a minute more to combine.
  • Add the stock and miso paste to the chicken mixture. Bring to a simmer and cook for 15 mins, adding the broccoli for the final 3 mins of cooking time. Season with soy sauce and serve with steamed rice - delicious!
20 mins
2 serving

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