Chicken Curry

  • Servings
  • Cook Time
    40 Min

Cooking Directions

  • Blanch spinach, once cooled, squeeze out excess water and cut into half inches. Set aside.
  • In a large stockpot, heat vegetable oil and sauté chicken, potatoes and carrots.
  • Add water and bring to a boil, skim off any white foam from the top of the liquid.
  • Once water starts boiling, reduce heat to medium-low and simmer for 15 minutes.
  • Remove from heat, break up House Foods Kokumaro Curry roux and mix well. Return to heat and simmer for 10 minutes over low heat.
  • Add spinach, and cook for additional 2 minutes, once done serve with hot rice.

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  • ½ pkg. House Foods Kokumaro Curry Med Hot
  • ½ lb. chicken thigh, cut into bite size pieces
  • 1 onion, chopped
  • 1½ potato, cut into bite sized pieces
  • 1 carrot, sliced
  • 1 cup spinach
  • 2 oz. corn kernels, canned or frozen
  • 1 Tbsp. vegetable oil
  • 2¼ cups water