One-Pot Dishes

Curry-Crusted Chicken Stuffed with Five-Grain Rice

Name: Curry-Crusted Chicken Stuffed with Five-Grain Rice
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 Whole chicken; 50 g Five-grain rice mix (ogok); 1 root Fresh ginseng; 3 Jujubes; 3 spears Asparagus; 20 g Carrot; 30 g Onion; 50 g Cucumber; 50 g Bell pepper; 20 g Curry powder; 30 g Dijon mustard

탄두리치킨

Boneless chicken wrapped around five-grain rice, coated in curry powder and gently pan-roasted, served with crisp vegetables and Dijon mustard. The curry coating removes any gamey flavor, so it tastes great without extra salt.

📝 Step-by-Step Instructions

Debone the chicken and season it lightly with salt and pepper.

Curry-Crusted Chicken Stuffed with Five-Grain Rice — step 1

Soak the five-grain mix and cook it into rice.

Curry-Crusted Chicken Stuffed with Five-Grain Rice — step 2

Julienne the cucumber, asparagus, carrot and onion lengthwise.

Curry-Crusted Chicken Stuffed with Five-Grain Rice — step 3

Place the cooked five-grain rice on the chicken meat and wrap it up.

Curry-Crusted Chicken Stuffed with Five-Grain Rice — step 4

Coat the stuffed chicken evenly with curry powder.

Curry-Crusted Chicken Stuffed with Five-Grain Rice — step 5

Gently cook the chicken in an oiled pan, then plate it, top with the julienned vegetables and add the Dijon mustard.

Curry-Crusted Chicken Stuffed with Five-Grain Rice — step 6

📊 Nutrition Facts (per serving)

304.9Calories (kcal)

26.7 gCarbs

16.7 gProtein

14.6 gFat

427 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.