Name: Japanese Chicken Curry
Prep time: 15 min
Cook time: 40 min
Total time: 75 min
Ingredients: 18 ounces chicken breast tenders, cut into bite-sized pieces; 4 tablespoons light soy sauce; 2 tablespoons Chinese cooking wine; 0.5 teaspoon white sugar; 1 tablespoon tapioca starch; 2 tablespoons cooking oil; 2 medium onions, chopped; 0.5 cup dry white wine; 2 medium potatoes, cubed; 0.5 carrot, cubed; 7 cups water; 0.5 (8 ounce) package mild curry sauce cubes (such as House Foods Vermont Curry); 0.5 (8 ounce) package hot curry sauce cubes (such as House Foods Vermont Curry)

Japanese Chicken Curry

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Delicious, Japanese-style chicken curry with a touch of apple and honey flavor. Super easy to prepare. Serve with multigrain rice or white rice and freshly boiled veggies. Bon appetit!

Recipe by Anita Chen

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

40 mins

Additional Time:

20 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

18 ounces chicken breast tenders, cut into bite-sized pieces

Chicken Marinade:

4 tablespoons light soy sauce
2 tablespoons Chinese cooking wine
½ teaspoon white sugar
1 tablespoon tapioca starch
2 tablespoons cooking oil
2 medium onions, chopped
½ cup dry white wine (Optional)
2 medium potatoes, cubed
½ carrot, cubed
7 cups water
½ (8 ounce) package mild curry sauce cubes (such as House Foods Vermont Curry)
½ (8 ounce) package hot curry sauce cubes (such as House Foods Vermont Curry)

Directions

Combine chicken with soy sauce, cooking wine, and sugar in a medium bowl. Sprinkle tapioca starch over chicken and massage until well coated. Marinate for 20 minutes.
Heat oil over medium-high heat in a wok. Saute onions until tender, about 5 minutes. Add the chicken, discarding excess marinade, and stir-fry until lightly browned, 3 to 5 minutes. Stir in white wine. Add potatoes and carrot; saute for 3 minutes. Pour in water and bring to a boil. Reduce heat to medium. Cook, covered, until chicken is tender, about 10 minutes.
Remove wok from heat. Break both types of curry sauce cubes into pieces and mix into the wok until cubes dissolve completely. Return wok to low heat and let curry simmer until desired consistency is reached, about 10 minutes.

Cook's Note:

Use potato starch instead of tapioca if you prefer.

Nutrition Facts (per serving)

262	Calories
9g	Fat
20g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 262
% Daily Value *
Total Fat 9g	11%
Saturated Fat 2g	8%
Cholesterol 49mg	16%
Sodium 578mg	25%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	9%
Total Sugars 3g
Protein 21g
Vitamin C 17mg	86%
Calcium 43mg	3%
Iron 2mg	9%
Potassium 589mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.