Heart-Healthy Japanese Chicken Curry
Elevate your curry game with our Heart-Healthy Japanese Chicken Curry, a wholesome twist on a beloved comfort food. Packed with lean boneless, skinless chicken breasts, vibrant root vegetables like carrots and potatoes, and green peas, this recipe offers a lower-sodium alternative without compromising flavor. The combination of curry powder, tomato paste, and creamy coconut milk creates a luscious, mildly spiced sauce that’s perfect for warming up on chilly days. Prepared with olive oil and low-sodium chicken broth, this dish embraces heart-healthy ingredients while delivering the rich, bold flavors of traditional Japanese curry. Serve it steaming hot, garnished with fresh cilantro, for a nutritious, soul-satisfying meal that’s perfect for family dinners or meal prep. With just an hour from prep to table, this recipe is as convenient as it is delicious!
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Recipe Information
Ingredients
- 400 grams boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrot
- 2 medium potato
- 2 cloves garlic
- 3 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 1 bay leaf
- 1 cup green peas
- 2 tablespoons fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Cut the chicken breasts into bite-sized pieces, then season them lightly with salt and pepper.
Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until they are lightly browned on all sides. Remove and set them aside.
Finely chop the garlic and thinly slice the onion. Peel and chop the carrots and potatoes into 1-inch pieces.
In the same pot, add the garlic and onion. Cook until the onion is soft and translucent, about 5 minutes.
Add the carrots, potatoes, curry powder, and bay leaf. Stir well to combine with the onions and garlic, cooking for about 2 minutes.
Return the chicken to the pot. Pour in the chicken broth, water, and soy sauce. Add the tomato paste and stir to combine everything together.
Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the vegetables are tender and the chicken is cooked through.
Add the coconut milk and green peas to the pot. Stir and allow everything to heat through for another 5 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the curry hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 6925 mg | 301% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 47.6 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3625 mg | 77% | |
*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.
