Description
Japanese Curry in a Hurry is a delightful, comforting dish that combines tender chicken, vibrant vegetables, and a rich curry sauce—all ready in under 30 minutes. Perfect for busy weeknights, this recipe transforms simple ingredients into a flavorful meal that will leave your family or guests asking for more. Serve it over rice or noodles for a quick yet impressive dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 1 lb)
- 3 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 3 tbsp curry powder or 1 block curry roux (about 100g)
- 3 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 1 tbsp olive oil
Instructions
- 1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until fragrant (about 2 minutes).
- 2. Cook chicken: Cut chicken into bite-sized pieces and add to the pot. Cook until no longer pink (about 5 minutes).
- 3. Add vegetables: Stir in diced potatoes and sliced carrots with salt and pepper; cook for an additional 3 minutes.
- 4. Make the sauce: Pour in chicken broth and bring to a gentle boil. Whisk in curry powder or roux until smooth; simmer for about 10 minutes.
- 5. Taste and adjust: Sample your curry and tweak seasoning as desired.
- 6. Serve: Ladle over rice or noodles and garnish with green onions or sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 4g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 70mg