When it comes to comfort food, there are few dishes as satisfying as a warm and hearty bowl of curry. However, for those following a low carb diet, the traditional rice that accompanies Japanese curry can be a bit of a challenge. But fear not, my fellow low-carb friends! I have just the solution.
Introducing my Low Carb Japanese Curry Recipe – a delicious and healthy twist on the classic dish that you can enjoy guilt-free. Instead of rice, this recipe uses cauliflower rice which is a great low-carb substitute that still provides all the flavor and texture you crave.
The best part? This recipe doesn’t compromise on taste or ease of preparation. With just a handful of ingredients and 30 minutes cooking time, you can have a piping hot bowl of comforting Japanese chicken curry in the comfort of your own home.
So whether you are looking for a quick weeknight dinner or want to impress your friends at your next party, my Low Carb Japanese Curry Recipe is sure to become a household favorite.
Why You’ll Love This Recipe
Let me tell you, this low carb Japanese curry recipe is out of this world. If you’re looking for a hearty, comforting meal that won’t ruin your low-carb diet, then this is the dish for you. Trust me when I say, once you try it, you’ll want to have it every week!
First of all, let’s talk about the star ingredient- cauliflower rice. It’s low in carbs, gluten-free and it soaks up all the delicious flavors of the curry sauce. You won’t even miss regular rice! Plus, this recipe has boneless skinless chicken breasts that are cooked to perfection with fresh garlic and ginger before being simmered together with onions in a blend of coconut oil, butter and spices like garam masala. The result? A savory and slightly sweet curry sauce that is utterly addictive.
The best part? This recipe is easy to make in an instant pot or over the stove in less than 30 minutes. You can even make a batch ahead of time and store it in the fridge or freezer for days when you don’t feel like cooking.
Not only is this dish low carb, but it’s packed with protein and healthy fats from the chicken breast, coconut oil and butter. One serving contains just 10g of total carbs and 14g of healthy fats while providing 35g of protein and only 322 calories. So, if you’re on a keto or low carb diet, there’s no need to compromise taste for nutrition.
Lastly, let me say that this Japanese curry recipe is versatile. Not a fan of chicken? Try substituting boneless chicken thighs, shrimp or tofu instead. Add some vegetables like carrots or potatoes to make it heartier or keep it simple with more cauliflower rice. Trust me when I say that being creative with this recipe is never a bad idea.
In conclusion, if you love flavorful, filling dishes that are easy to make and good for you too – then this low carb Japanese curry recipe will undoubtedly become one of your favorites!
For the Curry Sauce:
- 1 tbsp coconut oil
- 2 tbsp butter
- 2 tsp garam masala
- 2 cloves of fresh garlic, minced
- 1 inch piece of fresh ginger, grated
- 2 cups water
- 1 cube of chicken bouillon
- 1 onion, thinly sliced
For the Chicken:
- 1.5 pounds of boneless skinless chicken breasts, cut into bite-sized pieces
For the Roux:
- 1 tbsp of arrowroot mixed with 2 tbsp of water
Optional Serving Suggestion:
Serve with steamed or roasted cauliflower rice and chopped green onions for garnish.
The Recipe How-To
Now that we have gathered all the fresh and tasty ingredients, it’s time to start cooking our low carb Japanese curry. With this simple recipe, you can make a delicious and healthy meal in no time.
- 2 boneless skinless chicken breasts cut into cubes
- 1 head of cauliflower grated into rice-like pieces
- 1 large onion finely chopped
- 2 cloves of garlic minced
- 2 tablespoons of fresh ginger grated
- 1 tablespoon of coconut oil
- 1 tablespoon of butter
- 2 cups of water
- 2 teaspoons of garam masala
- 1 tablespoon of arrowroot powder
- 2 teaspoons of chicken bouillon
Step 1: Sauté the chicken
Preheat an instant pot on sauté mode. Once hot, add the chicken cubes and cook until brown on all sides. Set aside.
Step 2: Cook the onions
In the same instant pot, add the butter and coconut oil. When melted, add the onions and cook for about five minutes or until they become soft and tender.
Step 3: Add cauliflower rice and spices
Add the grated cauliflower into the instant pot with onions. Mix well to coat everything with butter and coconut oil. Let it cook for about two minutes then add the minced garlic, grated ginger, garam masala, chicken bouillon, and two cups of water to help create moisture in your Japanese curry.
Step 4: Pressure cook
Cover the instant pot and choose pressure cook mode for four minutes. Don’t forget to lock the lid in place to avoid any accidents.
Step 5: Quick release pressure
After four minutes, turn off the instant pot and release its pressure quickly using its quick-release button. Give it a stir and let it sit for around two minutes to thicken up slightly.
Step 6: Thicken up curry sauce
In a small bowl, mix arrowroot powder with equal parts of cold water. Then pour arrowroot mixture into your curry while continuously stiring until your sauce thickens up.
Step 7: Serve
Serve hot with some steamed vegetables that you like or a side dish such as chicken katsu. Enjoy this low-carb Japanese inspired dish!
Substitutions and Variations
I know that sometimes you may not have all the ingredients on hand, or maybe you want to customize this recipe for your taste preference. Don’t worry, I got you covered! Here are some substitutions and variations you can try:
– Chicken: You can use bone-in chicken thighs instead of boneless chicken breasts, or even tofu or shrimp for a vegetarian option.
– Cauliflower: If you don’t have cauliflower, you can use broccoli or zucchini instead. You could also use regular rice instead of cauliflower rice if you prefer.
– Garam Masala: If you don’t have garam masala, no worries! You can substitute it with curry powder or a mixture of cumin, coriander, turmeric, and cinnamon. Be sure to adjust the amount to your preferred taste.
– Arrowroot: If you don’t have arrowroot starch, cornstarch or tapioca starch will work as a thickening agent.
– Coconut oil/butter: You could use olive oil, avocado oil, or your preferred cooking oil instead.
– Chicken bouillon: Vegetable broth can substitute chicken bouillon if you want a vegetarian option
– Spicy curry: If you want your Japanese curry spicier, add a teaspoon of red pepper flakes or cayenne pepper. Start with adding a small amount and add more gradually until it reaches your desired heat level.
These substitutions and variations are flexible to meet your preferences while preserving the integrity of the recipe. So feel free to experiment with ingredients to create new flavor combinations!
Serving and Pairing
When it comes to serving this low carb Japanese curry recipe, there are plenty of options to choose from. Since we’re using cauliflower rice in place of traditional rice, the dish is already low-carb and keto-friendly. However, you can always add a few Japanese-inspired sides for a more complete meal.
One great pairing for this dish is chicken katsu. You can either serve the curry over the breaded chicken cutlets or alongside them on the plate. Chicken katsu adds a crispy, crunchy texture to the meal and complements the rich flavors of the curry sauce.
If you’re looking for a vegetarian option, try pairing the curry with a simple side salad or some roasted vegetables like broccoli or eggplant. Alternatively, you could also make a vegetable curry to serve alongside the Japanese chicken curry – this would be an excellent way to load up on even more veggies!
For those who might be missing traditional rice, you can always mix in some carb-free dehydrated Japanese rice with your cauliflower rice. This will give you that classic texture that so many people associate with Japanese cuisine without throwing your low-carb lifestyle off balance.
Overall, this low carb Japanese chicken curry dish is incredibly versatile and pairs well with a variety of different sides. Whether you decide to stick with simple roasted veggies or go all out with chicken katsu and dehydrated Japanese rice, this dish is sure to be a crowd-pleaser at your next party or gathering.
Make-Ahead, Storing and Reheating
This low-carb Japanese curry recipe is perfect for meal prep since it can be made ahead of time, stored and reheated easily. To make it ahead, simply cook the recipe as directed in the recipe how-to section, let it cool to room temperature, then keep it in an airtight container in the fridge for up to 3 days.
To reheat the curry, you can either use a microwave, oven or stovetop. Microwave is probably the quickest method, but if you have more time, reheating in a pot on low heat works great too. Add some water or broth to thin out the sauce if needed.
Another great way to cook this Japanese curry recipe is to make a big batch and freeze it for later. To do so, cook the curry as directed and store it in a freezer-safe container for up to 3 months. When you’re ready to eat it, just allow it to thaw overnight in the fridge and reheat as described above.
One thing to note is that since this curry has cauliflower rice instead of regular rice, it’s essential not to overcook the cauliflower when reheating. If you’re using an oven, cover the dish with aluminum foil and bake at 350℉ for around 20 minutes until warmed through. Serve immediately with some fresh garnish like cilantro or basil.
By making this low-carb Japanese curry recipe ahead of time and storing it correctly, you can save time while still enjoying a delicious meal packed with flavor and nutrition.
Tips for Perfect Results
To make this low carb Japanese curry recipe even more perfect, here are some tips that you may follow:
1. Use a high-quality chicken bouillon
The broth or base of any curry is important and it can enhance the flavor. I recommend using a high-quality chicken bouillon to give your Japanese curry the best taste.
2. Don’t skimp on the fresh garlic and ginger
Fresh garlic and ginger are key ingredients in this recipe, and they are essential for bringing out the authentic Japanese flavor. Don’t be afraid to add a little bit extra if you prefer a stronger taste.
3. Don’t overcook your boneless skinless chicken breasts
Overcooking your chicken will make it dry and tough, which is not what we want. Make sure to cook the chicken just enough until it’s tender and juicy.
4. Use butter instead of coconut oil
While coconut oil is usually recommended for low-carb dishes, using butter in your recipe can give your Japanese curry a richer taste and smoother texture.
5. Use arrowroot as a thickener
Arrowroot is an excellent low-carb substitute for cornstarch or flour that is often used for thickening curry sauces. It enhances the texture of the sauce without adding carbs, making it an ideal ingredient for low carb cuisine.
6. Serve with cauliflower rice
To keep this dish low carb and gluten-free, serve it with cauliflower rice instead of regular rice. It’s delicious and adds additional health benefits to your meal.
By following these tips, you’ll enjoy a perfectly cooked and tasteful low carb Japanese curry that is sure to impress your friends and family!
Now let’s move on to some common questions that people ask about this low carb Japanese curry recipe. These FAQs will answer any doubts you might have about the ingredients, cooking process and nutritional information. So, keep reading to make sure your dish turns out perfectly!
Is Japanese curry high in carbs?
As much as I love Japanese curry, there’s no denying that it’s not the healthiest option out there. Most of the delicious sauce is made up of fats and carbs, and the usual protein source tends to be deep-fried. It’s not uncommon for a single serving of Japanese curry to contain over 500 calories, mostly from fats and carbs. If you’re trying to watch your calorie intake or maintain a healthy lifestyle, Japanese curry may not be the best food choice for you.
How can I eat a curry without carbs?
If you’re looking for alternatives to carbs to pair with curry, cauliflower rice is a widely popular low-carb option. Typically paired with keto curries, cauliflower rice is a fantastic substitute for those watching their carb intake. Though, it’s worth mentioning, there are still other options to consider if cauliflower doesn’t suit your taste.
How many carbs are in Japanese curry sauce?
The curry sauce from Schwartz Katsu has a total of 6.2 grams of carbohydrates, out of which 5.7 grams are net carbs. It contains a low amount of fat, only 0.8 grams, and slightly more protein at 0.9 grams. This sauce packs only 34 calories per serving, making it a light and healthy addition to any dish.
How many carbs are in Japanese chicken curry?
This recipe yields a single serving of flavorful Japanese chicken curry with a nutritional breakdown of 10g total carbs, 10g net carbs, 14g fat, 35g protein, and 322 calories.
In conclusion, if you’re looking for a delicious and healthy meal option, this low carb Japanese curry recipe is an excellent choice. With the use of cauliflower rice and boneless skinless chicken breasts, this dish has significantly fewer carbs and calories compared to traditional Japanese curry. Not only is it a healthier alternative, but it’s also gluten-free and keto-friendly.
By following the steps outlined in this recipe article, you’ll have a flavorful and satisfying chicken curry that’s easy to make in an instant pot. Plus, with the helpful tips and recommendations provided, you can tailor this recipe to your personal preferences and dietary needs.
So why not give this low carb Japanese curry recipe a try? You won’t regret it! It’s a perfect meal option for anyone looking for a delicious, healthy and easy-to-make dish that’s sure to impress your guests. Go ahead and try it out today!
Low Carb Japanese Curry Recipe
- 2 onions
- 2 tablespoons gluten-free flour
- 3 cups water
- 1/2 teaspoon chicken bouillon (You could use 3 cups of Chicken broth and omit the water as well)
- 1 teaspoon fresh ginger, grated
- 1 teaspoon fresh garlic, minced
- 1/2 teaspoon garam masala
- 2 tablespoons butter
- 2 tablespoons coconut oil
- 1 tablespoon arrowroot, dissolved in
- 1/4 cup water
- 3 boneless skinless chicken breasts, cubed
- 1 large fresh cauliflower, grated
- In a bowl add 3 cups of water and add the bouillon if using broth just measure out 3 cups.
- Slice the remaining two onions very thinly.
- Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes add coconut oil midway through cooking time.
- Add the garlic and the ginger to the pan and saute well.
- Add flour, curry powder and garam masala saute over low heat.
- Slowly pour the broth into the pan, little by little, stirring quickly.
- Simmer the curry roux until thickened.
- In a saute pan saute chicken until lightly browned about 15 minutes add to curry mixture and simmer for an addition 20 minutes over medium low heat.
- grated the cauliflower and steam in the microwave for 5 minutes WITHOUT water.
- Serve curry over cauliflower and enjoy.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!