Clean Eating

Japanese Chicken Curry



¼ cup organic unsalted butter 1 lb boneless, skinless chicken breasts, cut into 1.5-inch chunks 1 large yellow onion, finely chopped 1 red apple, grated 2 tbsp curry powder 1 tbsp garam masala ½ tsp ground cayenne pepper, optional 3 cups low-sodium chicken broth 2 carrots, chopped ½ cup water 1 tbsp arrowroot starch ½ cup frozen green peas, thawed 2 tsp raw honey fukujinzuk­e, for garnish (TIP: If you can’t find this pickled-veg condiment, substitute with pickled ginger, or omit.)

1. In a large pot on medium, melt butter. Add chicken and cook, stirring occasional­ly, for 7 minutes, or until chicken is cooked through. Transfer chicken to a plate.

2. To same pot on medium, add onion and apple and sauté until soft and lightly brown, 6 minutes. Stir in curry powder, garam masala and cayenne (if using). Add broth and carrots. Bring to a boil then reduce heat to low. Gently simmer for 15 minutes, uncovered. In a separate bowl, whisk together water and arrowroot into a slurry. Gradually whisk into pot; simmer for 5 more minutes.

3. Return chicken to pot along with green peas and honey. Simmer until peas and chicken are heated through. Garnish with fukujinzuk­e (if using). Serve with cooked shortgrain Japanese rice.

PER SERVING (¼ of recipe): Calories: 362, Total Fat: 16 g, Sat. Fat: 8 g, Monounsatu­rated Fat: 5 g, Polyunsatu­rated Fat: 1 g, Carbs: 24 g, Fiber: 6 g, Sugars: 12 g, Protein: 31 g, Sodium: 242 mg, Cholestero­l: 113 mg

Newspapers in English

Newspapers from United States