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