Japanese Curry Chicken

Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 653 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• 1 medium onion, chopped
• 1 (15 ounce) can peas, drained
• 1 tablespoon olive oil, or as needed
• 2 medium carrots, chopped
• 1 (8 ounce) package sliced cremini mushrooms
• 1 ½ pounds skinless, boneless chicken breast, or more to taste
• 5 ⅓ cups water, divided
• 1 (7.75 ounce) package curry sauce mix (such as S&B® Golden Curry®)
• 5 each new potatoes, halved
• 2 cups jasmine rice (such as Mahatma®)

Recipe Instructions

Step 1

Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.

Step 2

While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.

Step 3

Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.

Step 4

Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step 5

Scoop rice into bowls and serve curry on top.