Heart-Healthy Japanese Chicken Curry

Savor the comforting flavors of "Heart-Healthy Japanese Chicken Curry," a lighter twist on the classic Japanese comfort dish! Bursting with aromatic curry powder, tender chicken breast, and nutrient-packed vegetables like carrots, potatoes, and green peas, this recipe is a guilt-free indulgence. Made with olive oil, creamy coconut milk, and low-sodium chicken broth, it’s designed to be kind to your heart without sacrificing rich flavor. The velvety sauce is perfectly balanced with a hint of soy sauce and tomato paste, creating a wholesome and satisfying meal. This one-pot wonder is easy to prepare, clocking in at just 20 minutes of prep time, and serves beautifully with a sprinkle of fresh cilantro for a vibrant finish. Perfect for weeknight dinners, this dish pairs beautifully with rice—or enjoy it on its own for a hearty, nutritious bowl of goodness.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large yellow onion
• 2 medium carrot
• 2 medium potato
• 2 cloves garlic
• 3 cups low-sodium chicken broth
• 2 cups water
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons curry powder
• 2 tablespoons tomato paste
• 1 cup coconut milk
• 1 bay leaf
• 1 cup green peas
• 2 tablespoons fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon freshly ground black pepper

Directions

Step 1

Cut the chicken breasts into bite-sized pieces, then season them lightly with salt and pepper.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until they are lightly browned on all sides. Remove and set them aside.

Step 3

Finely chop the garlic and thinly slice the onion. Peel and chop the carrots and potatoes into 1-inch pieces.

Step 4

In the same pot, add the garlic and onion. Cook until the onion is soft and translucent, about 5 minutes.

Step 5

Add the carrots, potatoes, curry powder, and bay leaf. Stir well to combine with the onions and garlic, cooking for about 2 minutes.

Step 6

Return the chicken to the pot. Pour in the chicken broth, water, and soy sauce. Add the tomato paste and stir to combine everything together.

Step 7

Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 8

Add the coconut milk and green peas to the pot. Stir and allow everything to heat through for another 5 minutes.

Step 9

Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the curry hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	(2667.6g)

Amount per serving	% Daily Value*
Calories	1692.8

Total Fat 58.3g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 6.8g
Cholesterol 349mg	0%
Sodium 6925.2mg	0%
Total Carbohydrate 140.3g	0%
Dietary Fiber 20.8g	0%
Total Sugars 47.6g
Protein 150.1g	0%

Vitamin D 4IU	0%
Calcium 240.6mg	0%
Iron 18.3mg	0%
Potassium 3625.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 35.6%

Carbs: 33.3%