Ingredients and Weight: * 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces * 1 tablespoon vegetable oil * 1 medium onion, chopped * 2 cloves garlic, minced * 1 tablespoon grated fresh ginger * 1/2 cup all-purpose flour * 3 tablespoons Japanese curry powder * 1 teaspoon turmeric powder * 1/4 teaspoon red pepper flakes * 4 cups chicken broth or water * 1 cup unsweetened coconut milk * 1 carrot, peeled and sliced * 1 celery stalk, sliced * 1/2 cup frozen peas
Preparation Time: * 15 minutes
Cooking Time: * 30 minutes
Difficulty Level: * 2 (Easy)
Preparation Method Steps: 1. In a large skillet or Dutch oven, heat the vegetable oil over medium heat. 2. Add the chicken and cook until browned on all sides. 3. Remove the chicken from the pan and set aside. 4. Add the onion, garlic, and ginger to the pan and cook until softened. 5. Stir in the flour, curry powder, turmeric, and red pepper flakes and cook for 1 minute. 6. Gradually whisk in the chicken broth and coconut milk until smooth. 7. Return the chicken to the pan along with the carrots, celery, and peas. 8. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
Nutritional Information: * Calories: 350 per serving * Fat: 15g * Carbohydrates: 30g * Protein: 25g
Dish Characteristics: * Authentic Japanese flavors blended with American tastes * Rich, creamy curry sauce * Tender chicken and crisp vegetables * Visually appealing with vibrant colors
User Comments: * "This dish is a perfect blend of Japanese and American flavors. The curry is flavorful without being too spicy, and the chicken is cooked to perfection." * "I love how easy this dish is to make. It's a great weeknight meal that the whole family will enjoy." * "I've made this dish several times and it always turns out delicious. I highly recommend it!"
Special Precautions and Tips: * Use a good quality Japanese curry powder for the best flavor. * If you can't find Japanese curry powder, you can substitute a mild Indian curry powder. * Adjust the amount of red pepper flakes to taste. * Serve the curry over rice or noodles.