17-Minute Japanese Curry
Recipe: #35487
August 19, 2020
Categories: Chicken, Broccoli, Onions, Japanese 5-Minute Prep, Wok/Stir-Fry, Boneless Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian, NOTE full recipe title is 17-Minute Creamy Japanese Chicken Curry."
Ingredients
Nutritional
- Serving Size: 1 (224 g)
- Calories 264.1
- Total Fat - 10.7 g
- Saturated Fat - 3 g
- Cholesterol - 395.5 mg
- Sodium - 278 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1 g
- Sugars - 5.8 g
- Protein - 30.8 g
- Calcium - 40.7 mg
- Iron - 4.7 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a wok or frying pan over high heat. and add the chicken and cook, turning halfway, for 5 minutes or until nearly cooked through and transfer to a plate.
Step 2
Add half the onion to the wok and reduce heat to low and stir-fry for 1 minute or until soft and then add 250ml (1 cup) of water and the curry blocks and cook, stirring for 1 minute or until the curry dissolves.
Step 3
Add the broccolini to the pan and simmer, stirring often, for 2 minutes or until broccolini is tender-crisp and using a slotted spoon to transfer to the plate with the chicken.
Step 4
Add the coconut cream to the wok and simmer for 5 minutes or until sauce has thickened and using your fingers to tear the chicken into pieces.
Step 5
Add the chicken and broccolini to the wok with the spinach and stir for 1 minute to heat through and serve sprinkled with the remaining onion.
Tips
No special items needed.