Japanese-Style Chicken Curry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Japanese-Style Chicken Curry calories by ingredient

Number of Servings: 6


    Onions, raw, 1 cups, chopped
    Carrots, raw, 1.5 cups, chopped
    Chickpeas (garbanzo beans), 1 can
    Green Peppers (bell peppers), 2 cups, chopped
    Potato,3 cups diced
    Boneless, skinless chicken breast, 12 oz (2 large)
    Salt and pepper, to taste
    Canola oil, 1 TBSP
    Water, 2 cups

    Curry Roux
    Butter, unsalted, 3 tbsp
    All purpose flour, 4 TBSP
    Garam Masala, 1 TBSP
    Cayenne Pepper, to taste (1/4 to 1/2 tsp)


Goes well with turmeric rice.


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