My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (1)
Japanese Chicken Curry Rice
NUTRITION · PER SERVING35M COOK
CAL 29%·PRO 76%
CARBS 71G50% OF CAL
5G FIBER0G ADDED7G INTRINSIC60G OTHER7G TOTAL SUGAR
FAT 15G24% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken breast and vegetables simmered in Japanese curry sauce, served over rice. Mild and subtly sweet with warm spices, this comfort dish is approachable and satisfying.
mainjapanesecurrychicken🍜 wokdairy freegluten free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 onion (, cut into small cubes)
- 1/3 zucchini (, cut into small cubes)
- 1 potato (, cut into small cubes)
- 1/4 carrot (, cut into small cubes)
- 1/4 red capsicum (, cut into small cubes)
- 1/4 yellow capsicum (, cut into small cubes)
- 1 chicken breast (, cut into small cubes)
- 1 Tbsp olive oil
- 1 1/2 blocks Japanese curry
- 265 ml water
- 2 cups steamed rice
At a glance
PER SERVING · TIME 35M
CAL 29%·PRO 76%
CARBS 71G50% OF CAL
5G FIBER0G ADDED7G INTRINSIC60G OTHER7G TOTAL SUGAR
FAT 15G24% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 145mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1322mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 145MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.