How To Make Japanese-style Chicken Curry
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 500g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons curry powder
- 1 tablespoon garam masala
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 cup coconut milk
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until softened.
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Add the chicken and cook until browned on all sides.
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Add the carrots, potatoes, garlic, and ginger. Stir well to combine.
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In a small bowl, mix together the curry powder, garam masala, soy sauce, and tomato paste. Add this mixture to the pot and stir until the chicken and vegetables are coated.
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Pour in the chicken broth and coconut milk. Season with salt and pepper.
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Bring the curry to a boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
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Serve the Japanese-style chicken curry over cooked rice.
Nutrition
- Calories : 380kcal
- Total Fat : 18g
- Saturated Fat : 10g
- Cholesterol : 100mg
- Sodium : 900mg
- Total Carbohydrates : 28g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 30g
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