Japanese Chicken Curry Recipe with Broccoli and Mushrooms

Japanese chicken, broccoli and mushroom curry

  • serves 2
  • Easy

Add white miso and soy sauce to your curry sauce for an umami-rich midweek meal packed with chicken and veggies

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Ingredients

  • broccoli 150g, cut into small florets
  • groundnut oil 2 tbsp
  • skinless chicken thigh fillets 300g, cut into chunks
  • button mushrooms 100g, quartered
  • spring onions 4, chopped
  • garlic 1 clove, crushed
  • ginger a thumb-sized piece, grated
  • mild curry powder 1 tbsp
  • white miso paste 1 tbsp
  • chicken stock 300ml
  • soy sauce
  • steamed rice to serve

Method

  • Step 1

    Put the broccoli in a bowl, pour over a kettle of boiling water to cover, then leave for 5 minutes. Drain.

  • Step 2

    Meanwhile, heat 1 tbsp of oil in a non-stick frying pan and cook the chicken for 2-3 minutes or until golden. Scoop out with a slotted spoon. Add the button mushrooms and cook for 2-3 minutes or until golden, then scoop out. Add the spring onion, garlic, ginger and another tbsp of oil. Cook for 2-3 minutes, then return the chicken and mushrooms to the pan. Stir in the curry powder and cook for a minute.

  • Step 3

    Add the miso paste and stock. Bring to a boil then turn down to a simmer and cook over a medium heat for 15 minutes, adding the broccoli for the final 2-3 minutes of cooking. The curry sauce should be quite light and soupy. Season with a dash of soy sauce and serve with steamed rice.

Check out more of our best Japanese recipes here...

Marmite Chicken Recipe

Nutritional Information

  • Kcals 350
  • Fat 17g
  • Saturates 3.7g
  • Carbs 6.3g
  • Sugars 2g
  • Fibre 4.8g
  • Protein 40.5g
  • Salt 1.9g
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