Ottogi Karē (Ottogi Curry) is a traditional Korean recipe for a classic curry of chicken and vegetables cooked in a rich but mild curry gravy base. The full recipe is presented here and I hope you enjoy this classic Korean version of: Ottogi Karē (Ottogi Curry).
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It was the Japanese who introduced curry to Korea during their occupation of the country in the early 20th century (and it was the British who introduced curry to Japan). As a result, Korean curries are essentially identical to their Japanese equivalents.
Ingredients:
For the Curry Base:
2 tbsp Japanese curry powder
3 tbsp butter
45g plain flour
600ml water
Begin with the curry base. Melt the butter in a pan and scatter over the flour. Stir to form a smooth roux then fry for 1 minute then scatter over the curry powder and stir to combine. Gradually work in the water until smooth. Bring to a simmer and cook until thickened then take off the heat.
Add the oil to a large stockpot and when hot use to fry the chicken until nicely browned all over. Mix the curry base with 1.5l water and add to the chicken. Add all the remaining ingredients, bring to a boil and cook for about 20 minutes, or until the chicken is tender and the vegetables are cooked through.
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