Low Sodium Japanese Chicken Curry
Experience the comforting flavors of **Low Sodium Japanese Chicken Curry**, a healthier twist on a beloved classic. This dish combines tender, bite-sized pieces of chicken thighs with hearty chunks of carrots and potatoes, all simmered in a rich, aromatic curry sauce. By using **low sodium chicken stock**, this recipe keeps the salt content in check without compromising on bold flavor, thanks to the addition of grated apple, fresh ginger, and tangy tomato paste. A light dusting of curry powder and honey lends just the right balance of warmth and sweetness. Served over fluffy steamed rice, this **lower-sodium curry** is perfect for those seeking a delicious, heart-friendly alternative to traditional Japanese cuisine. Whether it’s a comforting weeknight dinner or meal prep for the week ahead, this dish is as satisfying as it is easy to make.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 large Yellow onion
- 2 medium Carrot
- 2 medium Potatoes
- 3 cloves Garlic
- 1 inch Ginger
- 3 cups Low sodium chicken stock
- 1 medium Apple
- 2 tablespoons Curry powder
- 2 tablespoons Tomato paste
- 2 tablespoons All-purpose flour
- 2 tablespoons Honey
- 2 tablespoons Vegetable oil
- 1 leaf Bay leaf
- 0.5 teaspoon Ground black pepper
- 2 cups Rice
- 4 cups Water
Instructions
Start by preparing the ingredients: Cut the chicken thighs into bite-sized pieces. Dice the onion, peel and slice the carrots into discs, and peel and cut the potatoes into large chunks.
Mince the garlic and finely grate the ginger.
Grate the apple and set it aside for later use.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions and sauté for about 5 minutes until they become translucent.
Add the minced garlic and grated ginger to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the chicken pieces to the pot and brown them for about 5 minutes.
Sprinkle the curry powder and flour over the chicken and onion mixture, stirring well to coat everything evenly.
Stir in the tomato paste and grated apple, mixing thoroughly for another 2 minutes.
Pour in the low sodium chicken stock, add the bay leaf, and bring to a simmer.
Add the carrots and potatoes to the pot. Cover with a lid and let it simmer on low heat for about 25 minutes, or until potatoes and carrots are tender.
While the curry is cooking, prepare the rice by rinsing it under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.
Once the vegetables are tender, stir in the honey and ground black pepper. Adjust the seasoning to your taste if necessary.
Remove the bay leaf from the pot before serving.
Serve the curry hot over a bed of rice. Enjoy your delicious low sodium Japanese chicken curry!
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5885 mg | 256% | |
| Total Carbohydrate | 285.4 g | 104% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 76.3 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 363 mg | 28% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4770 mg | 101% | |
*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.
