Glen Jarvis

511 Calorie Japanese Chicken Curry & Rice

Glen Jarvis
511 Calorie Japanese Chicken Curry & Rice

Recipe

(Makes 4 Serves)

Ingredients 

  • 400g Boneless, skinless chicken thigh

  • 92g Golden Curry packet (spice level of your choosing)

  • 1 Medium brown onion, about 100g

  • 2 Medium carrots, about 150g

  • 200g Sweet Potato

  • 200g basmati rice

  • 1/2 tbsp peanut oil

  • 500ml Water

Method

  1. Cut chicken thigh into 2cm cubes

  2. Peel and cut sweet potato into 2cm pieces

  3. Peel and cut carrots into coins about 1cm thick

  4. Halve and slice onion

  5. Open Golden Curry packet and cut into 10 cubes

  6. Heat peanut oil in a medium saucepan over medium-high heat

  7. Add chicken and brown for 3 minutes, stirring

  8. Add onion and cook for an additional 2 minutes

  9. Add sweet potato and carrot and stir

  10. Add water and bring to boil 

  11. Once boiling, add curry cubes and mix well until completely dissolved 

  12. Reduce heat to low and simmer for 40 minutes until sauce has thickened and potato is soft

  13. Cook rice per packet instructions

  14. Divide rice between 4 freezer proof / microwave proof containers

  15. Divide curry between same 4 containers

  16. Refrigerate for 3 days or freeze for 3 months

  17. Feel free to eat straight away too…

Nutritional Information Per Serve

100g Boneless / Skinless Chicken Thigh - 107 Cals

23g Golden Curry Mix - 125 Cals

25g Brown Onion - 8 Cals

37g Carrots - 15 Cals

50g Sweet Potato - 57 Cals

50g Basmati Rice - 184 Cals

1/8 Tbsp Peanut Oil - 15 Cals

Total - 511 Calories / Serve