Healthy Meal Prep
Japanese Curry Chicken Recipe

Japanese Curry Chicken

Description

Golden Curry(R) sauce mix, which is more savory than spicy, provides the ultimate umami flavor to this Japanese-inspired chicken recipe.

Ingredients

  • 1 ½ pounds skinless, boneless chicken breast, or more to taste
  • 1 tablespoon olive oil, or as needed
  • salt and ground black pepper to taste
  • 5 ⅓ 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®)

Instructions


  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.
  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.
  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.
  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.
  5. Scoop rice into bowls and serve curry on top.

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Nutritional Information

Japanese Curry Chicken

Servings Per Recipe: 6
Calories: 652.5
% Daily Value *
protein: 74 %
carbohydrates: 31 %
exchange other carbs:
dietary fiber: 25 %
sugars:
fat: 21 %
saturated fat: 12 %
cholesterol: 22 %
vitamin a iu: 75 %
niacin equivalents: 134 %
vitamin b6: 49 %
vitamin c: 39 %
folate: 12 %
calcium: 11 %
iron: 22 %
magnesium: 25 %
potassium: 23 %
sodium: 70 %
thiamin: 25 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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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