Japanese Chicken Curry
Instead of ketchup, try adding coffee powder to beef curry noodles!
Ingredients
Main ingredients
- Low-Calorie Tomato Ketchup 8 g
- Chicken Thigh 100 g
- King Oyster Mushroom 50 g
- Button Mushroom 60 g
- Fresh Carrot 50 g
- Golden Curry Medium Hot 22 g
- Onion 1 portion(1/2 piece)
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
29.68 g
34%
Protein
24.28 g
28%
Fat
15.09 g
39%
Cooking steps
-
1
Slice the onion thinly, cover, and microwave for about 6 minutes to remove moisture. Grill the chicken thigh with the skin side down.
-
2
Once the chicken is partly cooked, cut into small pieces, then stir-fry with drained onions, diced carrots, and pepper.
-
3
Add 1.5T allulose and stir-fry, then add mushrooms.
-
4
Pour in 180ml water, add curry roux, 0.5T ketchup, and 0.5T oyster sauce, then simmer until thickened.
