Japanese Curry (Lower Calorie Version, About 430 Calories per Serving)

Name: Japanese Curry (Lower Calorie Version, About 430 Calories per Serving)
Ingredients: 7 oz chicken breast (200 grams); 3 pieces king oyster mushrooms; 4-5 baby carrots; 2 cubes Japanese curry roux (any brand, 88 calories per cube); 99 % dark chocolate; 1/2 tablespoon cornstarch; 1 tablespoon olive oil

Ravi Home Cook @cook_13630864

Brazil

I wanted to eat Japanese curry, but since I'm trying to lose weight, I adjusted the ingredients to lower the calories compared to the usual recipe. This recipe makes 2 servings (each serving is no more than 430 calories). Regular Japanese curry can be over 1,000 calories per plate!

Ravi Home Cook @cook_13630864

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Ingredients

7 ozchicken breast (200 grams)
3 piecesking oyster mushrooms
4-5baby carrots
2 cubesJapanese curry roux (any brand, 88 calories per cube)
99% dark chocolate
1/2 tablespooncornstarch
1 tablespoonolive oil

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Steps

1

Prepare the ingredients. At home, I portion the chicken breast into bags for convenience. For 2 people, use about 7 oz (200 grams) of chicken breast. If you want a bigger portion, you can add more.
2

Use 3 king oyster mushrooms. Slice them into thin strips for better texture.
3

Use just a portion of an apple, not a whole one. Slice only as much as shown.
4

Chop the apple into small pieces. If you have a blender, you can blend it, but chopping by hand works too.
5

Cut the baby carrots into pieces.
6

Mix 1/2 tablespoon cornstarch with water in a small bowl. If you add too much water, that's okay.
7

Heat a pan over medium heat and add 1 tablespoon olive oil. Add the chicken and sauté.
8

Cook the chicken until done, then add the carrots.
9

When the carrots start to soften, add a little water (not too much; you can add more later if needed). Add the chopped apple.
10

Add the sliced mushrooms.
11

Add 2 cubes of Japanese curry roux (any brand you like). If making just one serving, use 1 cube. This recipe is for 2 servings.
12

Stir in the curry roux cubes.
13

Add a small piece of 99% dark chocolate.
14

Once the curry roux and chocolate have melted, add the cornstarch mixture. Taste and adjust the thickness by adding more water if needed. If it's too spicy, add water a little at a time and taste until you like the flavor.
15

Simmer for about 5-10 minutes to let the flavors blend.
16

Serve with rice and enjoy!