Curry Chicken Tteokbokki

This is a favorite in our house! A Korean-Indian Fusion we created one day and have made countless times since. Tteokbokki is a rice cake, usually made either sliced or in sticks (we prefer sliced for this recipe, but either will work!) You can adjust the heat level to your liking, but we will keep it mild for this recipe.

This recipe will feed 6-8 adults (depending on how hungry y’all are!)

We use a wok, but if you don’t have one an enamel cast iron or deep skillet will also work.

Ingredients:

• 1 lbs Flat Tteokbokki

• 2 lbs Chicken Thighs (breasts can also work)

• 2 Tablespoons Soy Sauce (+ some as needed)

• 1 & 1/2 Tablespoons Chicken Powder

• 2 Tablespoons or so of Cooking Oil (we use Avocado Oil)

• 2 Tablespoon of Sugar

• 2 Tablespoons Parsley Flakes

• 2 Tablespoons of Curry Powder

• 1 Tablespoon Corn Starch (+ equal part water)

Directions:

1. In a large bowl, soak Tteokbokki in warm water, (just barely covering the Tteokbokki with the water).

2. Thinly slice the chicken and mix well with soy sauce and chicken powder.  In your wok or deep pan, sear the chicken in the oil until brown on the outside (it does not need to be fully cooked, it will finish cooking in liquid shortly).

3. Add 2 tablespoon of sugar until it caramelizes.

4. Add another splash of soy sauce to stop the sugar from burning and then add curry powder and parsley flakes. Stir for 30 seconds to make it aromatic.

5. Pour Tteokbokki AND all the water it was soaking in into pan.

6. Cook until the Tteokbokki softens. Taste the sauce. Add chicken powder or soy sauce as needed.

7. Mix a tablespoon of cornstarch with a tablespoon of water and add this slurry to thicken sauce.

   
   

   If you prefer yours spicy add some pepper flakes and cayenne pepper to your taste!