Japanese Curry

60 MINS | 4 SERVINGS

INGREDIENTS

1 pound boneless skinless chicken thighs

1 yellow onion, chopped

2 carrots

2 russet potatoes, chopped

2 cloves garlic, minced

1 Tbsp minced ginger

2 Tbsps vegetable oil

2 Tbsps curry powder

2 Tbsps all purpose flour

3 cups low sodium chicken broth

1 Tbsp soy sauce

1 tsp granluated sugar

¼ cup plain Greek yogurt

1 Tbsp Worcestershire sauce

1 Tbsp ketchup

DIRECTIONS

1. Heat oil in a pot over medium heat. Add onions and cook about 5-7 minutes until softened and translucent.

2. Add garlic and ginger, cook 30 seconds.

3. Add chicken, cook till lightly brown.

4. Stir in carrots and potatoes.

5. Push everything slightly aside.

6. Add curry powder and flour directly to the pot and stir for 1 minute to toast the spices.

7. Slowly pour in broth while stirring to prevent lumps.

8. Add soy sauce, sugar, ketchup, Worcestershire sauce, salt, and pepper (to taste)

9. Bring to a gentle boil, then simmer uncovered 20-25 minutes until vegetables are tender and curry thickens.

10. Turn heat to low. Let curry cool slightly for 2-3 minutes so the yogurt doesn’t curdle.

11. Whisk in Greek yogurt until smooth and creamy.

NUTRITION INFORMATION PER SERVING

Protein 31g

Total Fat 14g

Carbs 36g

Calories 394kcal

Fiber 2.9g

Sodium 509mg

Saturated Fat 2.68g

Fruits 0 servings

Vegetables 0.55 serving

Sugar 1.05g