Description
This Ground Chicken and Tofu Curry combines savory ground chicken and tender tofu in a rich, aromatic curry sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground chicken (93% lean)
- 1½ cups low-sodium chicken broth
- 2 ounces Japanese curry roux (about 3 cubes)
- 7 ounces soft tofu (drained and cut into 1/2-inch cubes)
- Vegetable oil (for sautéing)
- 1 cup uncooked rice (preferably short grain)
- 3 ounces baby spinach (about 2 cups)
- 3 garlic cloves (minced)
- Chopped scallions or green onions (for garnish, optional)
- Chili flakes or sauce (optional)
- Coconut milk (optional)
- Peas or carrots (optional)
Instructions
- Prepare the rice by rinsing it under cold water and cooking it in your preferred method.
- Blanch the spinach in boiling water for 30-45 seconds, then drain and set aside.
- Cook the chicken in a skillet over medium heat with vegetable oil until no longer pink.
- Add the chicken broth, bring to a boil, then reduce to a simmer.
- Incorporate the curry roux, stirring until melted and mixed.
- Season with soy sauce and honey, then gently fold in the tofu.
- Prepare a separate skillet with oil and garlic, sauté for 1 minute, then add spinach and rice, stirring well.
- Adjust the curry consistency with more broth if necessary.
- Serve the spinach rice topped with warm curry and enjoy!
Notes
Serve with a fresh salad or warm naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: ground chicken, tofu, curry, easy curry recipe, weeknight dinner