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Photo: Rick Poon
Active Time:35 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsunsalted butter3tablespoonsall-purpose flour1tablespoonJapanese curry powder (see Tip)2tablespoonscanola oil, divided1mediumyellow onion, coarsely chopped1poundboneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces2clovesgarlic, minced1teaspoongrated fresh ginger2mediumpotatoes, peeled and cut into 1/2-inch pieces1mediumcarrot, diced1mediumgreen bell pepper, sliced1spicy chile pepper, such as serranoorThai chile, seeded and minced (optional)3cupslow-sodium chicken broth1tablespoonred miso1teaspoonreduced-sodium soy sauce1teaspoonrice vinegar½teaspoonsalt¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsunsalted butter
3tablespoonsall-purpose flour
1tablespoonJapanese curry powder (see Tip)
2tablespoonscanola oil, divided
1mediumyellow onion, coarsely chopped
1poundboneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
2clovesgarlic, minced
1teaspoongrated fresh ginger
2mediumpotatoes, peeled and cut into 1/2-inch pieces
1mediumcarrot, diced
1mediumgreen bell pepper, sliced
1spicy chile pepper, such as serranoorThai chile, seeded and minced (optional)
3cupslow-sodium chicken broth
1tablespoonred miso
1teaspoonreduced-sodium soy sauce
1teaspoonrice vinegar
½teaspoonsalt
¼teaspoonground pepper
DirectionsMelt butter in a small saucepan over medium heat. Add flour and stir constantly until the roux becomes a light blonde color, about 2 minutes. Remove from heat and stir in curry powder. Transfer to a small heatproof container.Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 3 minutes. Push the onion to one side and add the remaining 1 tablespoon oil. Add chicken and cook, stirring occasionally, until no longer pink on the outside, about 2 minutes. Add garlic and ginger and cook, stirring, for 1 minute. Add potatoes, carrot, bell pepper and chile, if using. Cook, stirring occasionally, for 2 minutes.Add broth and scrape up any browned bits with a wooden spoon. When the broth begins to simmer, reduce heat to medium-low and stir in the curry roux, miso, soy sauce, vinegar, salt and pepper. Simmer, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 15 minutes.To make ahead:Refrigerate curry roux (Step 1) for up to 1 month or freeze for up to 4 months. Bring to room temperature before using.Tip:Japanese curry powder tends to be on the mild side. Sonoko Sakai sells her own blend atsonokosakai.comor she recommends S&B Oriental Curry Powder.Originally appeared: EatingWell Magazine, March 2022
Directions
Melt butter in a small saucepan over medium heat. Add flour and stir constantly until the roux becomes a light blonde color, about 2 minutes. Remove from heat and stir in curry powder. Transfer to a small heatproof container.Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 3 minutes. Push the onion to one side and add the remaining 1 tablespoon oil. Add chicken and cook, stirring occasionally, until no longer pink on the outside, about 2 minutes. Add garlic and ginger and cook, stirring, for 1 minute. Add potatoes, carrot, bell pepper and chile, if using. Cook, stirring occasionally, for 2 minutes.Add broth and scrape up any browned bits with a wooden spoon. When the broth begins to simmer, reduce heat to medium-low and stir in the curry roux, miso, soy sauce, vinegar, salt and pepper. Simmer, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 15 minutes.To make ahead:Refrigerate curry roux (Step 1) for up to 1 month or freeze for up to 4 months. Bring to room temperature before using.Tip:Japanese curry powder tends to be on the mild side. Sonoko Sakai sells her own blend atsonokosakai.comor she recommends S&B Oriental Curry Powder.
Melt butter in a small saucepan over medium heat. Add flour and stir constantly until the roux becomes a light blonde color, about 2 minutes. Remove from heat and stir in curry powder. Transfer to a small heatproof container.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 3 minutes. Push the onion to one side and add the remaining 1 tablespoon oil. Add chicken and cook, stirring occasionally, until no longer pink on the outside, about 2 minutes. Add garlic and ginger and cook, stirring, for 1 minute. Add potatoes, carrot, bell pepper and chile, if using. Cook, stirring occasionally, for 2 minutes.
Add broth and scrape up any browned bits with a wooden spoon. When the broth begins to simmer, reduce heat to medium-low and stir in the curry roux, miso, soy sauce, vinegar, salt and pepper. Simmer, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 15 minutes.
To make ahead:
Refrigerate curry roux (Step 1) for up to 1 month or freeze for up to 4 months. Bring to room temperature before using.
Tip:
Japanese curry powder tends to be on the mild side. Sonoko Sakai sells her own blend atsonokosakai.comor she recommends S&B Oriental Curry Powder.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)434Calories22gFat31gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
