Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 medium Yukon Gold potatoes, diced
- 2 medium carrots, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Japanese curry powder
- 4 cups vegetable broth (or water)
- 2 tbsp low-sodium soy sauce
- 1 tsp sugar (optional)
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.
- Stir in garlic and ginger; cook for about 1 minute until fragrant.
- Add chicken thighs; cook until browned on all sides.
- Mix in diced potatoes and carrots; sauté for another 3-4 minutes.
- Pour in vegetable broth, scraping any bits from the bottom of the pot. Bring to a gentle boil, then reduce heat.
- Stir in curry powder, soy sauce, and optional sugar. Simmer uncovered for at least 20 minutes until thickened and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg