Low Carb Japanese Curry Recipe

Name: Low Carb Japanese Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a bowl add 3 cups of water and add the bouillon if using broth just measure out 3 cups.
2
Slice the remaining two onions very thinly.
3
Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes add coconut oil midway through cooking time.
4
Add the garlic and the ginger to the pan and saute well.
5
Add flour, curry powder and garam masala saute over low heat.
6
Slowly pour the broth into the pan, little by little, stirring quickly.
7
Simmer the curry roux until thickened.
8
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.
9
grated the cauliflower and steam in the microwave for 5 minutes WITHOUT water.
10
Serve curry over cauliflower and enjoy.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Low Carb Japanese Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low Carb Japanese Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions