fusion

Japanese Curry Chicken Jollof Rice

Name: Japanese Curry Chicken Jollof Rice
Yield: 1 serving
Cuisine: fusion
Ingredients: 165 g boneless skinless chicken thigh; 9 g olive oil; 73 g yellow onion, diced; 23 g tomato paste; 18 g Japanese curry roux block; 64 g long grain rice (dry); 238 g chicken broth; 64 g frozen peas; 2 g curry powder

This simmered dish pairs boneless skinless chicken thigh with Japanese curry roux block, long grain rice and chicken broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

75 g Carbohydrates

17 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

165g boneless skinless chicken thigh 200 kcal
9g olive oil 80 kcal
73g yellow onion, diced 29 kcal
23g tomato paste 19 kcal
18g Japanese curry roux block 16 kcal
64g long grain rice (dry) 234 kcal
238g chicken broth 14 kcal
64g frozen peas 52 kcal
2g curry powder 6 kcal

Cooking instructions

olive oilcurry powder
Pat chicken dry and season with curry powder and salt. Heat olive oil in a saucepan over medium-high heat and sear chicken 3-4 minutes until lightly browned.
yellow onion
Add onion and cook 3 minutes, stirring, until softened.
tomato pasteJapanese curry roux blocklong grain rice (dry)
Stir in tomato paste and curry roux; cook 30 seconds. Add uncooked rice and toss to coat.
chicken broth
Pour in chicken broth and bring to a boil. Cover, reduce to low, and simmer 15 minutes.
frozen peas
Add peas, cover again, and cook 3 more minutes. Rest off heat 5 minutes, then fluff and serve.