Name: Japanese Curry Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Skinless, boneless chicken breast, or more to taste - 1 ½ pounds; Olive oil, or as needed - 1 tablespoon; Salt and ground black pepper to taste - 1 pinch; Water, divided - 5 ⅓ cups; Curry sauce mix (such as S&B® Golden Curry®) - 1 (7.75 ounce) package; Peas, drained - 1 (15 ounce) can; New potatoes, halved - 5; Sliced cremini mushrooms - 1 (8 ounce) package; Carrots, chopped - 2 medium; Onion, chopped - 1 medium; Jasmine rice (such as Mahatma®) - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Japanese Curry Chicken

1. Skinless, boneless chicken breast, or more to taste - 1 ½ pounds

2. Olive oil, or as needed - 1 tablespoon

3. Salt and ground black pepper to taste - 1 pinch

4. Water, divided - 5 ⅓ cups

5. Curry sauce mix (such as S&B® Golden Curry®) - 1 (7.75 ounce) package

6. Peas, drained - 1 (15 ounce) can

7. New potatoes, halved - 5

8. Sliced cremini mushrooms - 1 (8 ounce) package

9. Carrots, chopped - 2 medium

10. Onion, chopped - 1 medium

11. Jasmine rice (such as Mahatma®) - 2 cups

How to cook deliciously - Japanese Curry Chicken

1. Stage

Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.

2. Stage

While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.

3. Stage

Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.

4. Stage

Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

5. Stage

Scoop rice into bowls and serve curry on top.