Chicken Curry recipe - ingredients, nutrition and when to eat it
Chicken, potatoes, and carrots simmered in a mild Japanese curry sauce and served with rice.
Chicken, potatoes, and carrots simmered in a mild Japanese curry sauce and served with rice. Its sweet, gentle flavor makes it a satisfying lunch or dinner on a busy day.
Japanese · 35 minutes to cook
Nutrition (per 698g serving): 700 kcal · protein 28.6g · carbohydrate 100.1g · fat 18.6g · sodium 811.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Lower the heat before adding the curry powder to help prevent it from sticking to the bottom of the pot.
Tips: Cut the potatoes into pieces about 2 cm wide; smaller pieces may break apart during the long simmer.
Tips: Let the curry rest for about three minutes after cooking so the sauce thickens slightly.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Boneless chicken thigh — 100 g
- Onion — 0.5 pc
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Garlic — 1 pc
- Curry powder — 2 Tbsp
- Cooking oil — 1 tsp
- Water — 180 ml