Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, finely chopped
- 2 medium carrots, sliced into rounds
- 2 medium Yukon Gold potatoes, cubed
- 3 tbsp Japanese curry powder (e.g., Golden Curry)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 3 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 2 tbsp cooking oil
Instructions
- Chop all ingredients into bite-sized pieces: onion, carrots, and potatoes. Mince garlic and grate ginger.
- Heat oil in a large pot over medium heat. Sauté onions with garlic and ginger until they are translucent, about 5 minutes.
- Add the chicken thighs to the pot and cook until they are browned on all sides, about 7 minutes.
- Stir in the carrots and potatoes. Pour in the chicken broth and soy sauce. Bring the mixture to a simmer.
- Sprinkle in the curry powder while stirring continuously until everything is well-coated. Simmer uncovered for about 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Serve the curry over rice or noodles, garnished with green onions or sesame seeds if desired.
Notes
For a thicker curry, let it simmer for a little longer without a lid to reduce the liquid. Feel free to add other vegetables or adjust the curry powder to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg