Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It’s the definition of umami! Oishii desu ne!? (Delicious, isn’t it!?)
Ingredients
- 1 ½ pounds skinless, boneless chicken breast, or more to taste
- 1 tablespoon olive oil, or as needed
- 1 pinch salt and ground black pepper to taste
- 5 1/3 cups water, divided
- 1 (7.75 ounce) package curry sauce mix (such as S&B® Golden Curry®)
- 1 (15 ounce) can peas, drained
- 5 new potatoes, halved
- 1 (8 ounce) package sliced cremini mushrooms
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 2 cups jasmine rice (such as Mahatma®)
Directions
Step 1
Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
Step 2
While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
Step 3
Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
Step 4
Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Step 5
Scoop rice into bowls and serve curry on top.
Cook’s Notes:
Two 3.2-ounce packages of curry sauce mix can be used instead of the larger package.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 653 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat2g | 12% |
Cholesterol65mg | 22% |
Sodium1750mg | 76% |
Total Carbohydrate95g | 34% |
Dietary Fiber6g | 22% |
Total Sugars5g | |
Protein37g | |
Vitamin C23mg | 117% |
Calcium113mg | 9% |
Iron4mg | 22% |
Potassium831mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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