Low Fat Japanese Chicken Curry

Indulge in the comforting flavors of **Low Fat Japanese Chicken Curry**, a lighter take on a beloved classic that’s perfect for a wholesome weeknight meal. This recipe features tender chunks of boneless, skinless chicken breast simmered with hearty potatoes, carrots, and a fragrant blend of ginger, garlic, and curry powder. Instead of heavy fats, the dish achieves its creamy texture with a low-sodium chicken broth thickened with a simple cornstarch slurry. A touch of soy sauce and honey balances the savory and sweet notes, creating a well-rounded, umami-rich curry that’s both nutritious and satisfying. Ready in just one hour, this dish serves four and pairs beautifully with steamed rice or a crisp salad. Delight your taste buds with this healthy, flavor-packed Japanese comfort food that's low in fat but high in satisfaction!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 1 large Onion
• 1 large Carrot
• 1 medium Potato
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry powder
• 500 milliliters Low-sodium chicken broth
• 2 tablespoons Soy sauce
• 1 tablespoon Honey
• 1 tablespoon Cornstarch
• 3 tablespoons Water
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Vegetable oil

Directions

Step 1

Begin by preparing the ingredients. Dice the chicken breast into bite-sized pieces. Thinly slice the onion, and cut the carrot and potato into small cubes.

Step 2

Mince the garlic and grate the ginger.

Step 3

In a large non-stick pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 3 minutes until softened.

Step 4

Add the minced garlic and grated ginger to the pot, and cook for an additional minute, stirring frequently to prevent burning.

Step 5

Increase the heat to medium-high and add the chicken pieces to the pot. Cook until the chicken is browned on all sides, about 5 minutes.

Step 6

Add the carrot and potato cubes to the pot and stir to combine with the chicken and onions.

Step 7

Sprinkle the curry powder over the mixture and stir until everything is evenly coated.

Step 8

Pour in the chicken broth, soy sauce, and honey. Stir well and bring the mixture to a boil.

Step 9

Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20 minutes until the vegetables are tender.

Step 10

In a small bowl, mix the cornstarch with water to create a slurry. Gradually add this to the pot while stirring to thicken the curry.

Step 11

Season the curry with salt and black pepper to taste. Allow the curry to simmer for an additional 5 minutes or until it reaches your desired thickness.

Step 12

Serve the low-fat Japanese chicken curry hot, optionally over a bed of steamed rice or alongside a fresh salad.

Nutrition Facts

Serving size	(1581.7g)

Amount per serving	% Daily Value*
Calories	1402.7

Total Fat 39.2g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 10.4g
Cholesterol 429.5mg	0%
Sodium 6347.3mg	0%
Total Carbohydrate 89.3g	0%
Dietary Fiber 7.9g	0%
Total Sugars 34.0g
Protein 169.1g	0%

Vitamin D 25IU	0%
Calcium 161.3mg	0%
Iron 15.3mg	0%
Potassium 2531.3mg	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: 25.4%

Protein: 48.8%

Carbs: 25.8%