Chicken Curry Hot Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 cups low sodium chicken broth1/4 cup sake1/3 cup soy sauce1 tbs sugar1 tbs vegetable oil2 boneless skinless chicken breasts (cut into 1/4inch thick slices1 med sweet onion (cut crosswise into 1/2 in thick slices1/4 cup curry powder1/4 small head green cabbage cut into bite size pieces2 stalks celery sliced on an angle into 3 inch long pieces 1/4 inch thick1 med carrot sliced on an angle into 3 inch long pieces 1/4 inch thick2 cloves garlic1 tsp chopped fresh ginger2 green onions slices on an angle 2 inch pieces1 1/4 cup uncooked brown med grain rice.
Make the brown rice according to package instructions.
mix chicken broth, sake, soy sauce and sugar in a bowl, set aside.
Add oil to the hot pot (or large heavy bottomed pot) and place over medium heat. when oil is hot add the chicken, stirring and cooking until the chicken turns golden, about 2 minutes. Add the onion, stirring and cooking for 2 min. Add the curry powder, stirring and cooking for 1 min more to caramelize. Add the reserved broth. Randomly pile the cabbage, celery, carrot, potato, garlic and ginger into the pot. Cover and bring to a boil over high heat. Decrease the Heat to medium and simmer for 10 min. Uncover the pot and at the green onion. Simmer until the chicken is cooked through, about 5 min longer.
Serve in individual bowls with a side of the rice.
Number of Servings: 5
Recipe submitted by SparkPeople user KIRACHAN3.
mix chicken broth, sake, soy sauce and sugar in a bowl, set aside.
Add oil to the hot pot (or large heavy bottomed pot) and place over medium heat. when oil is hot add the chicken, stirring and cooking until the chicken turns golden, about 2 minutes. Add the onion, stirring and cooking for 2 min. Add the curry powder, stirring and cooking for 1 min more to caramelize. Add the reserved broth. Randomly pile the cabbage, celery, carrot, potato, garlic and ginger into the pot. Cover and bring to a boil over high heat. Decrease the Heat to medium and simmer for 10 min. Uncover the pot and at the green onion. Simmer until the chicken is cooked through, about 5 min longer.
Serve in individual bowls with a side of the rice.
Number of Servings: 5
Recipe submitted by SparkPeople user KIRACHAN3.
Nutritional Info Amount Per Serving
- Calories: 338.4
- Total Fat: 5.7 g
- Cholesterol: 27.4 mg
- Sodium: 1,510.8 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 6.5 g
- Protein: 19.4 g
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