Japanese Curry Meal Prep | Under 500 Calories, Easy Recipe

Here is a link to my website where you can find the recipe for the Japanese Curry: https://mealprepmanual.com/japanese-c...

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This is for 10 Meals. You can go to the website and change the amount if you need to.

INGREDIENTS

3 lbs (1362 g) boneless skinless chicken thighs
1 medium (200 g) onion
1 tbsp (16 g) garlic minced
1 lb (454 g) carrots
1 lb (454 g) potatoes
7.5 cups (1126 g) cooked rice
2 lb (908 g) frozen broccoli
4 tbsp (24 g) curry powder
3 tbsp (24 g) cornstarch
3 tbsp (44 g) cold water
4 tbsp (60 g) olive oil
2 tbsp (30 g) soy sauce

INSTRUCTIONS
FOR THE RICE

1. Cook enough rice to yield 7.5 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what type of rice you use.

FOR THE CURRY
2. Wash and cut your potatoes, carrots, and onion. Peel the carrots and potatoes. Cut the potatoes into a large dice (around ½ inch cubes), your carrots into thin rounds, and the onion into a small dice.

3. In a large pot over medium high heat, add 2 tbsp of oil and add the onions. Season lightly with salt and allow them to cook for 1-2 minutes then add in the curry powder and stir, add the remaining oil as needed.

4. Make room in the bottom of your pot and add the chicken and garlic, use more of the remaining oil as needed. Allow the chicken to cook for around 3 minutes on each side to develop color.

5. Add 2 cup of water to the pot and reduce the heat to medium. Allow the chicken to cook in the water for around 10 minutes to finish the cooking process. Flip half way through.

6. Remove the chicken from the pot and set aside. Add in the carrots and potatoes with an extra 2.5 cups of water, cover the pot and cook for 10-15 minutes or until the carrots and potatoes have softened.

7. While the curry is stewing, cut the chicken into bite size pieces. If you find that the chicken isn't cooked all of the way through, that's okay, we are going to be adding it back to the pot.

8. In a bowl, mix together the cornstarch and cold water to form a slurry. Once the carrots and potatoes have softened, slowly drizzle in the cornstarch slurry to the mix while constantly stirring. This will thicken the sauce.

9. Add the chopped chicken back to the pot and stir in the soy sauce. Season with salt and pepper to taste.

FOR THE BROCCOLI
10. Cook your frozen broccoli according to the packaging. I use the microwave for ease but feel free to use fresh broccoli if you wish. Season with salt and pepper to taste. The best way to cook this is to just add it to the curry with the potatoes and carrots but it isn't as s'cute that way.

PLATING
11. This recipe makes 10 servings. Divide your ingredients evenly between your 10 and add ¾ cup of rice to each.

NUTRITION
Calories: 441kcal | Carbohydrates: 55g | Protein: 29g | Fat: 12g