Japanese chicken curry

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Results 41-47

• Lukesuth

  02 November 2012

  Lukesuth rated and commented on this recipe

  

  Great tasty easy dish easily makes it into one of our meals of the week. We use chicken breast (as that's what the hubby prefers) and add a couple of green chilies just before adding stock. Yum

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• Noelle

  11 November 2012

  Noelle rated and commented on this recipe

  

  Amazing! I have used hot curry powder instead, added a little bit more stock and one red chilli.

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• LDubya

  21 November 2012

  LDubya rated and commented on this recipe

  

  I was quite dissapointed with this. Felt it lacked depth of flavour and was quite salty. Boyfriend quite liked it but i wouldn't hurry to repeat

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• David K

  07 February 2013

  David K rated this recipe

  

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• Muddy

  13 April 2013

  Muddy rated and commented on this recipe

  

  I just made this and it was seriously the nicest curry I've made at home ever!! It reminded me of Wagamama's. Instead of green beans I fried off a load of chopped veg 5 mins before everything was cooked then mixed it in the curry before serving! Absolutely delicious!!!

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• Marion

  15 April 2013

  Marion commented on this recipe

  This curry is a winner, ive tried making curry before at home but this is by far the best. I used puree ginger and a medium curry powder. very nice !!

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• cherriesjubilee

  14 May 2013

  cherriesjubilee rated and commented on this recipe

  

  A very nice and easy dish, but had to boil it for ages to get the sauce to thicken. I added a bit of chilli as it wasn't spicy enough. Was wolfed down by the husband, a 2 year old, 5 year old and me:D

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Ingredients

• 500g skinless boneless chicken thighs , cut in half
• vegetable oil
• 1 onion , chopped
• 2 garlic cloves , chopped
• 1 tbsp grated ginger
• 1 tbsp miso paste
• 1 tbsp mild curry powder
• 400ml chicken stock
• 100g green beans , trimmed
• steamed rice , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

Ingredients

• 500g skinless boneless chicken thighs , cut in half
• vegetable oil
• 1 onion , chopped
• 2 garlic cloves , chopped
• 1 tbsp grated ginger
• 1 tbsp miso paste
• 1 tbsp mild curry powder
• 400ml chicken stock
• 100g green beans , trimmed
• steamed rice , to serve

PER SERVING

203 kcalories, protein 28.2g, carbohydrate 6.1g, fat 7.5 g, saturated fat 1.7g, fibre 1.8g, salt 1.43 g

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