High Protein Japanese Chicken Curry
Bursting with comforting flavors and packed with protein, this High Protein Japanese Chicken Curry is an elevated take on a classic favorite. Featuring tender, bite-sized chicken breast pieces, hearty vegetables like carrots, potatoes, and green peas, and the iconic, rich Japanese curry roux, this dish is as nourishing as it is delicious. Simmered in a savory blend of chicken broth, soy sauce, garlic, and ginger, each bite delivers a perfect balance of umami and warmth. Perfect for meal prep or a cozy family dinner, this protein-packed curry is ready in just over an hour and pairs beautifully with steamed rice. With its wholesome ingredients and high nutritional value, this Japanese chicken curry is a satisfying, guilt-free comfort food you’ll want to make again and again.
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Recipe Information
Ingredients
- 800 grams Skinless boneless chicken breast
- 2 medium Onion
- 2 large Carrot
- 2 medium Potato
- 150 grams Green peas
- 4 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Vegetable oil
- 100 grams Japanese curry roux
- 750 milliliters Chicken broth
- 2 tablespoons Soy sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the ingredients: dice the chicken breasts into bite-sized pieces, thinly slice the onions, chop the carrots into slices, and cut the potatoes into medium cubes.
Mince the garlic and grate the ginger for added flavor.
Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until they become soft and translucent, about 5 minutes.
Add the garlic and ginger, stir well, and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the chicken pieces to the pot. Cook until the chicken is lightly browned on all sides, approximately 5-7 minutes.
Stir in the carrots and potatoes, then pour in the chicken broth, soy sauce, salt, and black pepper. Mix well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the vegetables are tender.
Break the Japanese curry roux into small pieces and add them to the pot. Stir continuously until the roux has completely dissolved, thickening the curry.
Add the green peas and let the curry simmer for another 5 minutes, ensuring everything is well-cooked and flavorful.
Taste and adjust seasoning if necessary. Serve the high protein Japanese chicken curry hot over steamed rice or enjoy it on its own.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 21.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 9344 mg | 406% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 39.6 g | ||
| Protein | 284.9 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4972 mg | 106% | |
*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.
