Japanese Chicken Curry Rice
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
2
-
Calories
476 kcal
-
Course
Main Course
-
Cuisine
Korean
Japanese Chicken Curry Rice
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How to Make Japanese Chicken Curry Rice
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Ingredients
- 1/2 onion , cut into small cubes
- 1/3 zucchini , cut into small cubes
- 1 potato , cut into small cubes
- 1/4 carrot , cut into small cubes
- 1/4 red bell pepper cut into small cubes, red capsicum
- 1/4 yellow capsicum , cut into small cubes
- 1 chicken breast , cut into small cubes
- 1 Tbsp olive oil
- 1 1/2 blocks Japanese curry
- 265 ml water
- 2 cups Steamed rice
Instructions
- Pre heat a wok and once it’s heated add the olive oil.
- Put in all the vegetables (except capsicums) and stir it for about 3 minutes.
- Add capsicums and the chicken. Stir it for about 2 minutes.
- Add the water and boil until vegetables and chicken get soft (about 5 minutes).
- Add the curry. Stir it around until it melts in.
- Serve the rice on a plate and scopp out the curry on the top of the rice. Enjoy!
Nutrition Information
Show Details
Calories
476kcal
(24%)
Carbohydrates
67g
(22%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
36mg
(12%)
Sodium
504mg
(21%)
Potassium
916mg
(19%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1835IU
(37%)
Vitamin C
67.4mg
(75%)
Calcium
64mg
(6%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 504mg | 21% |
| Potassium | 916mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1835IU | 37% |
| Vitamin C | 67.4mg | 75% |
| Calcium | 64mg | 6% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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