Craving a flavorful and satisfying meal that's surprisingly easy to make? Look no further than this recipe for Korean Spring Onion Chicken Gravy! This dish beautifully balances savory and slightly sweet notes, creating a rich and addictive sauce that perfectly complements tender chicken. Imagine succulent chicken pieces coated in a vibrant, spring onion-infused gravy, served over fluffy rice – a truly comforting and delicious experience. The aromatic blend of soy sauce, garlic, ginger, and gochujang (Korean chili paste) creates a depth of flavor that will leave you wanting more.
This simple yet sophisticated recipe is perfect for weeknight dinners or special occasions. Forget complicated cooking techniques; this recipe is designed for home cooks of all levels. Ready to learn how to create this incredible Korean Spring Onion Chicken Gravy? Let's dive into the step-by-step instructions below!
Tools Needed
- Pan
- Kadhai
Ingredients
- Butter: 20-30 grams
- Onion: 1 medium
- Chicken: 750 grams
- Ginger-garlic paste: 2-3 spoons
- Green chili: 1-5
- Garlic: 4-5 cloves
- Curry leaves: a little
- Red chilies: 4-5
- Salt: to taste
- Schezwan sauce: 1 spoon
- Spring onion: 100 grams
- Water: a little (optional)
- Tomato: 1 medium
- Cornflake powder: 1.5 spoons
- Hot water: 0.5 bowl
- Chili powder: optional
- Garam masala: a little
- Green coriander: some
Step-by-Step Instructions
Step 1. Sauté Chicken and Aromatics
- Add 20-30 grams of butter to a pan or kadhai.
- Once melted, add a medium-sized chopped onion and chicken (750g). Mix well and cook for 2-3 minutes.
- Lightly fry the chicken with butter for 3 minutes, stirring constantly, until it turns white.
- Cover and cook on medium flame for 2-3 minutes until the chicken releases water and reaches almost 50 degrees.
- Add ginger-garlic paste, green chili, garlic, curry leaves, red chilies, and salt. Mix well.
- Add a medium-sized chopped tomato.
Step 2. Build the Gravy
- Add 1 spoon of Schezwan sauce and 100g of chopped spring onions. Add a little water if needed.
- Mix everything and cook on medium flame for 1-2 minutes, stirring constantly. Cover and let it cook for 4-5 minutes.
Step 3. Thicken the Gravy
- Mix 1 spoon of cornflake powder in half a bowl of hot water and add it to the gravy. Adjust spiciness with chili powder if desired.
- Add a little garam masala, mix well, and cook for 2 minutes, stirring frequently.
- For a lighter gravy, add half a spoon of cornflake powder with extra hot water.
- Cook on medium flame for 2 minutes. Add green coriander, mix well.
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Tips
- Adjust the quantity of ingredients according to your preference and the amount of chicken used.
- If you prefer a spicier dish, adjust the amount of green chilies and chili powder.
- You can skip adding extra water if you prefer a thicker gravy.
Nutrition
- Calories: approximately 1800-2200
- Fat: 80-100g
- Carbs: 50-70g
- Protein: 150-180g
FAQs
1. Can I use different types of chicken for this recipe?
Yes! Bone-in, boneless, thighs, or breasts will all work. Bone-in pieces will take a little longer to cook.
2. What can I substitute for gochujang if I don't have it?
A blend of chili garlic sauce and a teaspoon of brown sugar can approximate the flavor, but gochujang provides a unique depth. You can also omit it if you prefer a milder flavor.
3. How can I thicken the gravy if it's too thin?
Simmer the gravy for a few more minutes uncovered to reduce the liquid. You can also mix 1-2 teaspoons of cornstarch with a little cold water to create a slurry and whisk it into the gravy while simmering.
This Korean Spring Onion Chicken Gravy recipe is a guaranteed crowd-pleaser, offering a delightful balance of sweet, savory, and spicy flavors. The simple yet effective method makes it perfect for busy weeknights or impressive dinner parties. Enjoy this flavorful dish and don't hesitate to experiment with your favorite sides for a truly personalized culinary experience!