Japanese chicken and broccoli curry

Name: Japanese chicken and broccoli curry
Total time: 30 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 150g broccoli cut into small florets; 2 tbsp groundnut oil; 300g skinless chicken thigh fillets cut into chunks; 100g button mushrooms quartered; 4 spring onions chopped; 1 clove garlic crushed; a thumb-sized piece ginger grated; 1 tbsp mild curry powder; 1 tbsp white miso paste; 300ml chicken stock; soy sauce; steamed rice to serve

Published: March 6, 2019 at 4:21 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.4 ratingsRate

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Try this Japanese chicken curry with broccoli and mushrooms. Add white miso and soy sauce to your curry sauce for an umami-rich midweek meal

Low calorie

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Try this Japanese chicken curry, then check out our chicken katsu curry, teriyaki chicken, Thai green chicken curry, panang curry and more chicken curry recipes.

Ingredients

Nutrition

150g broccoli

cut into small florets
2 tbsp groundnut oil
300g skinless chicken thigh fillets

cut into chunks
100g button mushrooms

quartered
4 spring onions

chopped
1 clove garlic

crushed
a thumb-sized piece ginger

grated
1 tbsp mild curry powder
1 tbsp white miso paste
300ml chicken stock
soy sauce
steamed rice

to serve

Nutrition: per serving

kcal350

low
fat17g
saturates3.7g
carbs6.3g
sugars2g
fibre4.8g
protein40.5g
salt1.9g

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.

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