17-Minute Japanese Curry

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian, NOTE full recipe title is 17-Minute Creamy Japanese Chicken Curry."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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