Japanese Chicken, Broccoli and Mushroom Curry

  • 20 Aug - 26 Aug, 2022
  • Mag The Weekly
  • Cookery


· 150 g broccoli

· 2 tablespoons groundnut oil

· 300 g chicken fillets 300g

· 100 g button mushrooms

· 4 spring onions

· 1 garlic clove

· Thumb-sized ginger piece

· 1 tablespoon curry powder

· 1 tablespoon white miso paste

· 300 ml chicken stock

· Soy sauce

· Steamed rice to serve


Put the broccoli in a bowl, pour over a kettle of boiling water to cover and leave for five minutes. Drain. Meanwhile, heat a tablespoon of oil in a frying pan and cook the chicken for two minutes or until golden. Scoop out with a slotted spoon. Add the button mushrooms and cook for two minutes until golden, then scoop out. Add the spring onion, garlic, ginger and another tablespoon of oil. Cook for two minutes, and then return the chicken and mushrooms to the pan. Stir in the curry powder and cook for a minute. Add the miso paste and stock. Bring to a boil then turn down to a simmer and cook over a medium heat for 15 minutes, adding the broccoli for the final two minutes of cooking. The curry sauce should be light and soupy. Season with a dash of soy sauce and serve with steamed rice.