Japanese Curry Chicken

5.0
(1)
1 Review
2 Photos

Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)

Submitted by Idachef
Updated on January 3, 2020
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 1 ½ pounds skinless, boneless chicken breast, or more to taste

  • 1 tablespoon olive oil, or as needed

  • 1 pinch 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®)

Directions

  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.

Cook's Notes:

Two 3.2-ounce packages of curry sauce mix can be used instead of the larger package.

Baby portobello mushrooms can be used instead of cremini mushrooms.

You can substitute a canned pea-and-carrot mixture for the canned peas. Substitute one 15-ounce can of diced potatoes for the new potatoes if desired.

Nutrition Facts (per serving)

653 Calories
14g Fat
95g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 653
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 12%
Cholesterol 65mg 22%
Sodium 1750mg 76%
Total Carbohydrate 95g 34%
Dietary Fiber 6g 22%
Total Sugars 5g
Protein 37g 74%
Vitamin C 23mg 26%
Calcium 113mg 9%
Iron 4mg 22%
Potassium 831mg 18%

* 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.