Japanese Chicken Curry (Edit recipe)

Adaydreamblog

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Warm, hearty and full of flavor! This Japanese chicken curry is a must on a cold or rainy day!

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

6

Serves: 6

Ingredients

3 whole Pasture-Raised Boneless Skinless Chicken Breast - Thrive Market, Chopped
2 whole Yellow Onion, Chopped
3 whole Potatoes, Russet, Peeled and chopped
8 oz Baby Bella Mushrooms, Chopped
6 cups Water
6.4 oz Yellow Curry Paste, S&b yellow curry (2 packages)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by chopping your chicken, season with salt, pepper and curry powder. Sauté in your pan in batches. Remove from the pan. Add your onions to the pan. Cook for 2-3 minutes. Add 6 cups of water and your curry paste to the pot. Bring to a boil. Once boiling stir well until the curry paste is dissolved. Add your potatoes and carrots to the pot and cook for 10 minutes. Next add your chicken back in and your mushrooms. Cook until the veggies are softened. This normally takes about 10-15 more minutes. Serve with white rice and chili sauce!

Notes

You can substitute the meat with beef or shrimp. Also this is amazing made ahead of time. The flavors only get better in time!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	139
Fat:	1 g
Carbohydrates:	18 g
Protein:	13 g
Cholesterol:	43 g
Sodium:	39 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.