Japanese Chicken Curry
Chicken thighs, carrot, potato and onion simmered in an easy to make mellow curry sauce.
Servings: 4
Calories: 590kcal
Equipment
- large saute pan
Ingredients
- 1.5 lb chicken thighs boneless and skinless
- 2 carrots chopped
- 2 potatoes chopped
- 1 onion chopped
- 3 Tablespoons butter
- 3.5 Tablespoons flour
- 1 Tablespoon curry powder
- 1 Tablespoon garam masala
- 3 cups water
- 2⁄3 teaspoon fine sea salt
- 1.5 cups uncooked white rice
Instructions
- Heat a large saute pan to medium heat. Add the butter and let it melt then add the flour and stir to combine to make the roux. Let the roux cook for a couple of minutes then add in the curry powder and garam masala and mix well.
- Slowly add the water to the roux a half cup at a time stirring quickly to dissolve the roux into the water.
- Add the chicken, carrots, onions and potatoes and salt to the curry and season well with fresh ground pepper.
- Cover and cook for 20 minutes or until the potatoes are fork tender.
- While the curry cooks cook your rice according to package directions.
Nutrition
Calories: 590kcal | Carbohydrates: 86g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 591mg | Potassium: 949mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5400IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 3mg