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5
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Japanese Chicken Curry Rice
How to Make Japanese Chicken Curry Rice
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main
Cuisine:
Korean
Servings:
2
Calories:
476
kcal
Author:
Sue | My Korean Kitchen
Ingredients
1/2
onion
, cut into small cubes
1/3
zucchini
, cut into small cubes
1
potato
, cut into small cubes
1/4
carrot
, cut into small cubes
1/4
red capsicum
, cut into small cubes
1/4
yellow capsicum
, cut into small cubes
1
chicken breast
, cut into small cubes
1
Tbsp
olive oil
1 1/2
blocks
Japanese curry
265
ml
water
2
cups
steamed rice
Instructions
Pre heat a wok and once it’s heated add the olive oil.
Put in all the vegetables (except capsicums) and stir it for about 3 minutes.
Add capsicums and the chicken. Stir it for about 2 minutes.
Add the water and boil until vegetables and chicken get soft (about 5 minutes).
Add the curry. Stir it around until it melts in.
Serve the rice on a plate and scopp out the curry on the top of the rice. Enjoy!
Nutrition
Calories:
476
kcal
|
Carbohydrates:
67
g
|
Protein:
20
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
36
mg
|
Sodium:
504
mg
|
Potassium:
916
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
1835
IU
|
Vitamin C:
67.4
mg
|
Calcium:
64
mg
|
Iron:
4.1
mg