Japanese Chicken Curry Recipe
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Cooked & Loved · by Irena Macri★ 5.0 (9)

Japanese Chicken Curry Recipe

NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 67%
CARBS 35G28% OF CAL
6G FIBER10G SUGAR20G OTHER
FAT 24G44% OF CAL
9G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Japanese-style chicken curry with tender chicken thighs, potatoes, carrots, and aromatic spices. Warming and flavorful with a mild sweetness. Serve with rice and vegetables.

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Nutrition & ingredients

Ingredients

serves 4
  • 600 g chicken thigh (1 lb. diced roughly (see notes))
  • 2 teaspoons ghee (or coconut oil)
  • 1 medium brown onion (diced finely)
  • 1/4 teaspoon salt
  • 1 tablespoon grated fresh ginger (powdered could be used, about 1 teaspoon)
  • 2 medium carrots (diced into cubes or sliced)
  • 2 medium white potatoes (peeled and diced into cubes)
  • 2.5 teaspoons mild curry powder
  • 2 large cloves garlic (diced)
  • 1 tablespoon balsamic vinegar (thicker, more aged variety is best)
  • 1/4 cup tomato paste
  • 2 tablespoons Tamari (gluten-free soy sauce or coconut aminos)
  • 1 teaspoon fish sauce
  • 1/2 teaspoon salt
  • 2 cups chicken stock
  • 2/3 cup frozen peas
  • 2 teaspoons arrowroot powder (or tapioca)
PREP
15M
SODIUM
1417MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.