Dinner and Lunch · Japanese
Japanese curry with chicken
Mild, thick curry with chicken, carrots and potatoes over rice.
- Serves
- 4
- Prep
- 12 min
- Cook
- 35 min
- Total
- 47 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 servings- 500 g chicken thighs, boneless skinless, cubed
- 1 tbsp vegetable oil
- 1 large onion, diced
- 2 medium carrots, sliced
- 300 g potatoes, cubed
- 2 tbsp curry powder
- 2 tbsp all-purpose flour
- 600 ml chicken broth
- 1 tbsp honey
- 400 g cooked white rice
Method
Heat the oil in a pot and brown the chicken, then remove.
Add the onion, carrots and potatoes, and cook for 5 minutes.
Stir in the curry powder and flour, and cook for 1 minute.
Gradually whisk in the broth, then return the chicken to the pot.
Cover and simmer for 20 minutes, until the vegetables are tender.
Stir in honey and serve over rice.