I love this Japanese Chicken curry, it reminds me of the curries mum used to make when I was a kid. This one has apple in it which makes it slightly sweet, it’s not hot like Indian or Thai curries. At under 250 calories per serve, this recipe also packs in a lot of bulk to go along with its winning flavor. Simple to prepare, hearty but low-calorie, tasty with simple ingredients you are bound to have on hand.
Recipe adapted from here http://lokness.wordpress.com/2013/06/20/japanese-curry-with-chicken/
Japanese Chicken Curry – serves 2 (less than 250 calories per serving)
1 cup chopped or shredded cooked chicken
1 carrot (peeled and chopped into 1-inch pieces)
1 medium onion, chopped.
2 red potatoes approximately 200 grams total (peeled and diced into 1-inch cubes)
2 cups water
½ Granny Smith apple, peeled and chopped into 1 cm pieces
1 Piece (20 grams) Japanese Curry block (see picture) or 2 tablespoons curry powder
1 tablespoon soy sauce
½ tablespoon ketchup
1 tablespoon Cornflour (if using Curry Powder instead of curry block)
2 soft boiled eggs (optional)
1. Add water, onion and apple to a medium sized pot and simmer gently for 2-3 minutes.
2. Add the potatoes, Carrot and curry block or powder and cook until veggies are tender, about 15 minutes. Add soy sauce and ketchup and cooked chicken. Cook for a few more minutes stirring occasionally until chicken is heated.
3. If using curry powder or the sauce is too thin make a slurry with 3 tablespoons of water and 1 tablespoon of Cornflour, bring curry to the boil, add slurry and stir until thick. Serve with a soft-boiled egg, or grilled cabbage on the side.