Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories533.9 kcal (27%)
Total Fat24 g (34%)
Carbs55.9 g (22%)
Sugars23.4 g (26%)
Protein24.7 g (49%)
Sodium1462.7 mg (73%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 tablespoonsclarified butter
or oil
1 poundchicken breast
cut into 1 1/2-inch chunks
0.5yellow onion
large, cut into 1/2-inch slices
kosher salt
pepper
freshly ground white, or black
3 clovesgarlic
medium, minced
1 inchfresh ginger
knob, minced
2 tablespoonsJapanese curry powder
such as
4 tablespoonsflour
4 cupschicken broth
or water
1Yukon gold potato
large, peeled and cut into 1 1/2-inch chunks
1carrot
large, peeled and cut into 1 1/2-inch chunks
1 tablespoonhoney
½ cupgolden raisins
or regular
1 cupfrozen green peas
white rice
Steamed
Chinese chives
sliced
pickled daikon
or eggplant, for serving
Instructions
Step 1
Heat the butter over high heat until lightly smoking. Reduce heat to medium-high. Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the onions, season with salt and pepper, and cook, stirring, until the onions are softened, about 3 minutes.
Step 2
Add the garlic and ginger and cook, stirring, until aromatic, about 30 seconds. Add the curry powder and cook, stirring, until lightly toasted, about 30 seconds
Step 3
Add the flour and cook, stirring, until no pockets of dry flour remain, about 30 seconds. Add the broth or water and stir to dissolve the flour. Add the potatoes, carrots, honey, and raisins. Bring to a simmer, then reduce heat to maintain a bare simmer. Cover and cook until the potatoes and carrots are tender but not falling apart, about 10 minutes.
Step 4
Season to taste with salt, pepper, and more honey if desired. Stir in the peas. Serve with steamed white rice, thinly sliced Chinese chives or scallions, and Japanese pickles.
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