Japanese Curry
The easiest Japanese curry made with simple ingredients and served over rice. Perfect for any day of the week!
Servings: 4 servings
Calories: 415kcal
Ingredients
- 3-4 chicken breasts
- 4 potatoes cut into chunks
- 2 cups of chopped carrots
- 1 small onion chopped
- 1 box of golden curry sauce mix
- 4 cups/2 cans chicken broth
- 2 Tablespoon olive oil
Instructions
Stove Top Directions:
- Cut raw chicken into chunks, and in a couple of TBS of olive oil cook chicken and onion together.
- Pull out curry paste and smash or cumble as best as possible.
- Add the rest of the ingredients in to the pan and let simmer for 30 minutes, stirring often.
Crockpot Directions:
- In crockpot add all ingredients, except curry paste and chicken broth.
- (I like to add my raw chicken first)
- In separate bowl crumble paste and mix with warm chicken broth.
- Pour into slow-cooker
- Cook on low for 6-8 hours, stirring occasionally.
- ½ hour before serving, shred chicken.
- Serve over rice.
Notes
The instructions are for two different types of cooking methods. You can cook it on the stove top, or you can cook them in a slow-cooker.
**For a creamy curry substitue 1 a can of coconut milk in place of 1 can of chicken broth.*It's not part of a Traditional Japanese Curry, but it makes it deliciously creamy.
PRESSURE COOKER: Follow crock pot instructions, cook on stew/soup setting for 1 hour. Cook rice separately, or empty pot and cook rice in pot after your curry has cooked.
Nutrition
Calories: 415kcal | Carbohydrates: 35g | Protein: 42g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 266mg | Potassium: 1751mg | Fiber: 7g | Sugar: 4g | Vitamin A: 10745IU | Vitamin C: 32.1mg | Calcium: 100mg | Iron: 7.8mg