Japanese-Style Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Onions, raw, 1 cups, chopped Carrots, raw, 1.5 cups, choppedChickpeas (garbanzo beans), 1 canGreen Peppers (bell peppers), 2 cups, choppedPotato,3 cups diced Boneless, skinless chicken breast, 12 oz (2 large)Salt and pepper, to tasteCanola oil, 1 TBSPWater, 2 cupsCurry RouxButter, unsalted, 3 tbsp All purpose flour, 4 TBSPGaram Masala, 1 TBSPCayenne Pepper, to taste (1/4 to 1/2 tsp)
Brown chicken breast in canola oil in a large skillet (12 in). Add onions and peppers until softened. Add carrots, potatoes, water, and salt & pepper. Cover and simmer for 20 minutes or until potatoes are fork tender. While chicken and vegetables are simmering begin the curry roux by melting the butter in a small sauce pot over medium heat. When butter is melted, add flour and stir constantly until the mixture is a golden brown, about 15 minutes. Add garam masala and cayenne pepper to butter mixture. Stir well and remove from heat. When chicken and vegetables are cooked, add curry roux, chick peas, and stir well. Simmer another 10 minutes.
Serving Size: 1 cup
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 335.3
- Total Fat: 11.2 g
- Cholesterol: 48.0 mg
- Sodium: 275.3 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 7.1 g
- Protein: 19.0 g
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