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What We’re Cooking – Kimchi Chicken Curry

A few weeks ago, we reached out to all our Bush Order Supporters and asked them what kind of content they would like to see us publish in our emails and on our website.

What we heard back was many things, but one was regarding how to use the different products we sell in the farm store. So, what better way to start than with Bora’s Table Kimchi.

Running a business or simply just being two very busy professionals has tested our ability to cook regular weekday meals for ourselves and keep them healthy to boot. Sometimes we must break the mold and try different things to keep it interesting.

That is where the idea for this kimchi curry came from. We often have a curry of some variety each week, but when we received a new order of kimchi from Bora’s Table, we wanted to dive into a jar for ourselves.

First, kimchi is great on its own. It is crispy and crunchy, slightly spicy with a great tang. It is relatively good snack that is also good for you, but we like to make it into more.

Our fallback kimchi dish is a Tofu Kimchi Stew (Kimchi-jjigae) but because we were already planning a ground chicken curry we decided to put them together.

We cooked off the ground chicken (because ground chicken is always 30% off at the Independent) in a large pot, added our aromatics, spices, additional vegetables, kimchi, more stock, and finally let that simmer.

The result was a hearty, flavourful dish that was rich with undertones of spice and tang. We both really enjoyed it accompanied with a slice of toasted sourdough or focaccia.

Kimchi Chicken Curry Recipe

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