Japanese Curry Orzo

Ingredients (raw weights)

• 1350 g chicken breast, boneless skinless, raw
• 0.5 g garlic powder, dry
• 30 g oil, as sold
• 500 g carrot, raw
• 450 g onion, raw
• 60 g tomato paste, canned
• 45 g ginger root, raw
• 896 g pasta, dry (uncooked)
• 700 g potatoes, white, raw
• 30 g honey, as sold
• 30 g soy sauce, reduced sodium, as sold
• 1440 g chicken broth/stock, as sold
• 960 g water, as sold
• 270 g curry powder, dry
• 15 g sesame oil, as sold

Steps

1. Season chicken with salt, pepper, garlic powder & optional shichimi togarashi. Cover with foil and bake at 375°F for 30 minutes. Dice once cooked.
2. Heat oil in a 7-qt or larger pot. Add carrots and onions; cook until softened and browned. Add tomato paste and ginger; cook 2–3 minutes.
3. Add orzo, honey, soy sauce, potatoes, water & bone broth. Bring to a boil, reduce to low and simmer 20–30 minutes until orzo is cooked, stirring frequently to prevent sticking.
4. Chop curry cubes and stir in until melted. Add 1–2 cups water as needed to loosen (texture should be thick but creamy)
5. Mix in chicken, green onions, sesame oil & sesame seeds. Divide into 13 servings, and enjoy!
8. Adjust serving size based on your needs:
9. 10 servings = 775 Cals, 52g Protein
10. 13 servings = 595 Cals, 40g Protein
11. 15 servings = 520 Cals, 35g Protein