Japanese Chicken Curry

The Japanese cuisine is heavily influenced by India, and this dish reflects that beautifully. The curry is rich in flavour thanks to the combination of Indian spices and typical Japanese ingredients like soy sauce and fresh ginger. It's packed with vegetables such as mushrooms, carrot, and daikon. The pieces of chicken thigh fillet are slowly cooked in the curry until they are tender and succulent. I serve it with a simple mix of basmati and whole grain rice, allowing the flavours of the chicken curry to shine.

Chicken thigh fillet (better life 2 stars), mushrooms, daikon, carrot, white onion, garlic, potato, Jonagold apple, fresh ginger, curry masala (contains coriander seeds, turmeric, and mustard seeds), turmeric, basmati rice, brown rice, butter, wheat flour, gluten-free soy sauce, tomato ketchup, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, soja.

MicrowaveMarleen's choice

Heat the chicken curry with rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Heat the chicken curry with rice covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy112,8 kcal

Protein8 g

Fat3,43 g

of which saturated0,96 g

Carbohydrates13,51 g

Dietary fibre1,78 g

Salt0,22 g

Average weight: 540 g