One-Pan Japanese Curry Chicken

 

curry-chicken

You can't beat curry for a healthy family dinner. Curry is perfect any time of year but I especially love it in the spring and fall when it's cool enough to sit over a steaming bowl, yet warm enough that I don't necessarily want to bury my face in a plate of meat and potatoes anymore. Let's face it, sweater season is almost over and shorts and tank tops are on the horizon. This simple Japanese Curry is rich and delicious but light on calories, so you can put it into your summer rotation for cooler days when you're not feeling the BBQ calling your name.

The base ingredient of curry powder, turmeric, is a proven anti-inflammatory and cancer-fighting agent...put that together with superfoods ginger, garlic and spinach, and you have a scrumptious plate of vitamins, minerals, and antioxidants. This curry is one of our family faves since we discovered it a couple of years ago, and it tastes even better the next day.

Serve it with rice or quinoa, and green peas make the perfect little addition.

Japanese Curry Chicken

serves 4-6

based on a recipe from foodanddrink.ca

  • 1.5 lb boneless, skinless chicken thighs
  • 2 tbsp Japanese curry powder (see below)
  • 1 large onion, thinly sliced
  • 1 medium apple, grated
  • 2 cloves garlic, minced
  • 1 tbsp ginger, chopped
  • 3 tbsp all-purpose flour
  • 2 cups chicken stock
  • 4 cups baby spinach
  • handful fresh cilantro, chopped
  • coconut oil for frying

For the Japanese curry powder:

  • 2 tbsp turmeric
  • 1 tbsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp each ground cardamom, cinnamon, ground ginger, and ground black pepper
  • 1/4 tsp each cayenne pepper, ground cloves, and ground fennel

1. Cut chicken thighs in thirds and season generously with salt and pepper.

2. Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add thighs in batches and sear about 1 minute per side or until lightly golden. Reserve to plate.

3. Reduce heat to medium. Add additional coconut oil to coat skillet; sauté onion for 2 minutes, until softened.

4. Add apple, curry powder, ginger and garlic and sauté for 1 minute or until fragrant.

5. Stir in flour and cook, stirring, for 1 to 2 minutes to cook out floury taste.

6. Add stock a little at a time until well combined. Bring to a boil, reduce to low and simmer 5 minutes to thicken. Check seasoning and add salt & pepper if needed.

7. Return chicken to skillet and cook in sauce for another 10 minutes, until thighs are cooked through.

8. Add spinach and coriander; toss to wilt spinach. Serve!