Curry Chicken with Cabbage

Name: Curry Chicken with Cabbage
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 14 oz (400 grams) boneless chicken thighs; 1 small head green cabbage; 2 bell peppers; 2 cloves garlic; 1 tablespoon curry powder; 1 tablespoon rice wine; 1 tablespoon cornstarch; 1 tablespoon curry powder; 2 tablespoons Japanese-style mayonnaise; 1 teaspoon black vinegar; Salt, to taste; Black pepper, to taste

凱茜媽咪の廚房 @Kathy_kitchen

Curry is a favorite flavor in our family meals. Adding a bit of mayonnaise to the curry gives it a richer taste and elevates the texture. This dish is great not only for the dinner table but also as a lunchbox meal. The vegetables are blanched before stir-frying, so they stay crisp and don’t get too soft. I recommend giving it a try.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

20 minutes

Serves 4 servings

14 oz (400 grams)boneless chicken thighs
1small head green cabbage
2bell peppers
2 clovesgarlic
[For Marinade]
1 tablespooncurry powder
1 tablespoonrice wine
1 tablespooncornstarch
[For Sauce]
1 tablespooncurry powder
2 tablespoonsJapanese-style mayonnaise
1 teaspoonblack vinegar
Salt, to taste
Black pepper, to taste

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Steps

20 minutes

1

Prepare all ingredients and seasonings.
2

Wash the vegetables thoroughly. Cut the cabbage into bite-sized pieces.
3

Cut the bell peppers into chunks and set aside.
4

Peel and slice the garlic cloves.
5

Slice the boneless chicken thighs diagonally, or cut into bite-sized pieces as you prefer.
6

Pat the chicken dry with paper towels. Mix the chicken with curry powder and rice wine from the marinade ingredients, and let it marinate for 10 minutes.
7

After marinating for 10 minutes, the chicken is ready.
8

Sprinkle the cornstarch from the marinade ingredients over the chicken.
9

Mix the chicken and cornstarch well and set aside.
10

Prepare the stir-fry sauce: combine curry powder, black vinegar, and mayonnaise. Mix well and set aside.
11

Bring half a pot of water to a boil. Blanch the cabbage for 30 seconds, then remove and set aside.
12

Blanch the bell peppers for 30 seconds, then remove and set aside.
13

Add 1 tablespoon avocado oil to a skillet and sauté the garlic slices until fragrant.
14

Spread the chicken evenly in the skillet and cook.
15

You can cover the skillet to help the chicken cook evenly and faster.
16

Once the chicken is cooked through, add the cabbage and bell peppers. Stir-fry for 1 minute.
17

Pour in the prepared sauce and stir quickly so all the ingredients are coated evenly.
18

Season with black pepper and salt to taste, then turn off the heat.
19

Serve and enjoy your meal.
20

This dish works well as a family meal, a side for drinks, or as a lunchbox dish.
21

[Tips]
* Blanching the vegetables before a quick stir-fry keeps them crisp and not mushy.
* Marinating the chicken with curry powder and rice wine is the key to tender meat.
* Adding mayonnaise gives a richer, more savory Japanese-style flavor. If you don’t like mayonnaise, you can leave it out.
* Adjust the seasoning to your taste. If the curry powder isn’t salty enough, add more salt and pepper for extra flavor.