Low Sodium Japanese Chicken Curry

Discover the savory comfort of **Low Sodium Japanese Chicken Curry**, a lighter twist on the classic dish that doesn't skimp on flavor. Perfectly tender chicken thighs, hearty chunks of potatoes and carrots, and a subtly sweet hint of grated apple come together in a rich, aromatic curry sauce. This recipe uses low sodium chicken stock and natural seasonings like curry powder, fresh ginger, and garlic to create a deeply satisfying yet heart-healthy meal. Served over fluffy steamed rice, this wholesome one-pot dish is easy to prepare and ready in just over an hour, making it an ideal choice for a balanced weeknight dinner. Savor a taste of Japan with this low sodium recipe that’s packed with flavor and perfect for the whole family.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 1 large Yellow onion
• 2 medium Carrot
• 2 medium Potatoes
• 3 cloves Garlic
• 1 inch Ginger
• 3 cups Low sodium chicken stock
• 1 medium Apple
• 2 tablespoons Curry powder
• 2 tablespoons Tomato paste
• 2 tablespoons All-purpose flour
• 2 tablespoons Honey
• 2 tablespoons Vegetable oil
• 1 leaf Bay leaf
• 0.5 teaspoon Ground black pepper
• 2 cups Rice
• 4 cups Water

Directions

Step 1

Start by preparing the ingredients: Cut the chicken thighs into bite-sized pieces. Dice the onion, peel and slice the carrots into discs, and peel and cut the potatoes into large chunks.

Step 2

Mince the garlic and finely grate the ginger.

Step 3

Grate the apple and set it aside for later use.

Step 4

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions and sauté for about 5 minutes until they become translucent.

Step 5

Add the minced garlic and grated ginger to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 6

Add the chicken pieces to the pot and brown them for about 5 minutes.

Step 7

Sprinkle the curry powder and flour over the chicken and onion mixture, stirring well to coat everything evenly.

Step 8

Stir in the tomato paste and grated apple, mixing thoroughly for another 2 minutes.

Step 9

Pour in the low sodium chicken stock, add the bay leaf, and bring to a simmer.

Step 10

Add the carrots and potatoes to the pot. Cover with a lid and let it simmer on low heat for about 25 minutes, or until potatoes and carrots are tender.

Step 11

While the curry is cooking, prepare the rice by rinsing it under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.

Step 12

Once the vegetables are tender, stir in the honey and ground black pepper. Adjust the seasoning to your taste if necessary.

Step 13

Remove the bay leaf from the pot before serving.

Step 14

Serve the curry hot over a bed of rice. Enjoy your delicious low sodium Japanese chicken curry!

Nutrition Facts

Serving size	(3507.6g)

Amount per serving	% Daily Value*
Calories	2544.4

Total Fat 85.2g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 17.2g
Cholesterol 625mg	0%
Sodium 5884.6mg	0%
Total Carbohydrate 285.4g	0%
Dietary Fiber 22.9g	0%
Total Sugars 76.3g
Protein 158.5g	0%

Vitamin D 35IU	0%
Calcium 363.1mg	0%
Iron 24.8mg	0%
Potassium 4769.6mg	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: 30.2%

Protein: 24.9%

Carbs: 44.9%