Curry Chicken Udon
Dive into the comforting flavors of this Curry Chicken Udon, a hearty Japanese-inspired dish that’s perfect for cozy dinners. Tender chunks of chicken thighs, savory Japanese curry, and thick udon noodles come together in a rich, flavorful broth that’s aromatic with garlic and ginger. Loaded with wholesome vegetables like carrots, potatoes, and onions, this dish is both filling and satisfying. The mild spice of the curry is balanced by a touch of soy sauce, creating the perfect umami-packed experience. Quick to prepare in just 45 minutes, this recipe is a must-try for fans of easy, one-pot meals. Garnished with fresh green onions, it’s a crowd-pleaser that combines bold flavors with comfort food vibes. Perfect for family dinners or a cozy night in, Curry Chicken Udon will transport your taste buds straight to Japan!
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Recipe Information
Ingredients
- 400 grams boneless, skinless chicken thighs
- 400 grams udon noodles
- 1 medium onion
- 1 medium carrot
- 1 medium potato
- 2 cloves garlic
- 1 inch ginger
- 3 blocks Japanese curry roux
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the chicken thighs into bite-sized pieces. Peel and dice the onion, carrot, and potato. Mince the garlic and grate the ginger.
Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger, and sauté until fragrant, about 1 minute.
Add the chicken pieces to the pot and cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink on the surface.
Stir in the onion, carrot, and potato. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the potatoes and carrots are tender.
Add the Japanese curry roux blocks to the pot, stirring until they dissolve completely. Let the curry simmer for an additional 3-5 minutes until thickened. Stir in the soy sauce, salt, and black pepper.
While the curry simmers, cook the udon noodles according to the package instructions. Drain and set aside.
Divide the cooked udon noodles into serving bowls. Ladle the curry chicken mixture over the noodles.
Garnish with finely sliced green onions and serve hot.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 7000 mg | 304% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 19.5 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3160 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
