Japanese Curry Recipe
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Well Plated · by Erin Clarke★ 5.0 (8)

Japanese Curry Recipe

NUTRITION · PER SERVING60M COOK
CAL 64%·PRO 100%
CARBS 203G63% OF CAL
16G FIBER171G OTHER16G TOTAL SUGAR
FAT 20G14% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

This Japanese curry is deeply savory and slightly sweet, made with vegetables, apple, and a warm blend of spices. Served over rice, the creamy sauce coats tender potatoes and mushrooms in comfort-food richness.

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Nutrition & ingredients

Ingredients

serves 6
  • Prepared brown rice (for serving, see Instant Pot Brown Rice)
  • 2 tablespoons canola oil or grapeseed oil (divided)
  • 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
  • ½ teaspoon kosher salt (plus additional to taste)
  • ¼ teaspoon ground black pepper
  • 1 large yellow onion (cut into 1-inch thick chunks)
  • 1 teaspoon grated fresh ginger
  • 4 cloves garlic (minced (about 4 teaspoons))
  • 4 medium carrots (peeled and cut diagonally into 1/2-inch slices)
  • 4 Yukon gold potatoes (peeled and cut into 2-inch chunks)
  • 1 Fuji apple (washed and grated (peeling is optional; about 1 cup once grated))
  • 4 cups mushroom broth*
  • 1 tablespoon low-sodium soy sauce
  • 1 cup frozen peas
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon chili powder
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons canola oil or grapeseed oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 3 tablespoons honey
PREP
25M
SODIUM
9625MG
ESTIMATE
COMPLETE

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