indiannon-vegetariangluten-freevia groq
Hazelnut Chicken Jjigae
A unique fusion of Indian and Korean flavors in a spicy jjigae dish, featuring hazelnut-crusted chicken.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 lb boneless chicken breastcut into bite-sized pieces
- ●1/2 cup hazelnutschopped
- ●2 tsp korean chili flakesoptional, adjust to taste
- ●1 medium onionchopped
- ●2 inches gingergrated
- ●1 large tomatodiced
- ●1/2 cup aerated beeror substitute with water
- ●2 tbsp winedry red wine, optional
- ●2 tbsp soy sauceadjust to taste
- ●2 tbsp jjigae saucestore-bought or homemade
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Instructions
- 1
Heat oil in a large pan over medium-high heat.
- 2
Add chicken and cook until browned, about 5 minutes.
- 3
Add chopped onion, grated ginger, and Korean chili flakes. Cook until onion is translucent.
- 4
Add diced tomato, aerated beer, and dry red wine (if using). Bring to a simmer.
- 5
Reduce heat to medium-low and add soy sauce and jjigae sauce. Stir to combine.
- 6
Return chicken to the pan and cook for an additional 5 minutes, until cooked through.
- 7
Season with salt and pepper to taste.
- 8
Serve hot, garnished with chopped hazelnuts and chopped scallions (optional).