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