Low Fat Japanese Chicken Curry
Dive into a healthier twist on comfort food with this Low Fat Japanese Chicken Curry, a perfect blend of savory and subtly sweet flavors. Featuring lean boneless chicken breast, hearty vegetables like carrots, potatoes, and onions, and a luscious, spiced curry sauce, this dish is both nourishing and satisfying. Flavored with garlic, ginger, curry powder, and a hint of honey, it's a lighter alternative to traditional Japanese curry without sacrificing richness. A simple cornstarch slurry thickens the dish, creating a silky texture that's perfect for pairing with steamed rice or fresh salads. Ready in just an hour, this low-fat recipe is ideal for busy weeknight dinners or wholesome meal prep, putting bold flavors on your plate without all the extra calories.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 large Onion
- 1 large Carrot
- 1 medium Potato
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Curry powder
- 500 milliliters Low-sodium chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
Begin by preparing the ingredients. Dice the chicken breast into bite-sized pieces. Thinly slice the onion, and cut the carrot and potato into small cubes.
Mince the garlic and grate the ginger.
In a large non-stick pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 3 minutes until softened.
Add the minced garlic and grated ginger to the pot, and cook for an additional minute, stirring frequently to prevent burning.
Increase the heat to medium-high and add the chicken pieces to the pot. Cook until the chicken is browned on all sides, about 5 minutes.
Add the carrot and potato cubes to the pot and stir to combine with the chicken and onions.
Sprinkle the curry powder over the mixture and stir until everything is evenly coated.
Pour in the chicken broth, soy sauce, and honey. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20 minutes until the vegetables are tender.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add this to the pot while stirring to thicken the curry.
Season the curry with salt and black pepper to taste. Allow the curry to simmer for an additional 5 minutes or until it reaches your desired thickness.
Serve the low-fat Japanese chicken curry hot, optionally over a bed of steamed rice or alongside a fresh salad.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6347 mg | 276% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 34.0 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 161 mg | 12% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2531 mg | 54% | |
*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.
