Low Carb Japanese Chicken Curry
Savor the comforting flavors of traditional Japanese curry with a healthy twist in this Low Carb Japanese Chicken Curry recipe. Tender chicken thighs are simmered in a rich coconut milk-based sauce infused with aromatic curry powder, garam masala, and turmeric, while fresh vegetables like zucchini and carrots add vibrant texture. Instead of the usual rice, this dish is paired with sautéed cauliflower rice, making it a perfect low-carb option that doesn’t skimp on flavor. Ready in under an hour, this wholesome and guilt-free meal is finished with a sprinkle of fresh spring onions for a burst of brightness. Ideal for dinner or meal prep, this recipe combines the best of Japanese cuisine with a keto-friendly approach.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 medium Zucchini
- 1 medium Carrot
- 1 tablespoon Curry powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 400 milliliters Coconut milk
- 1 tablespoon Soy sauce
- 2 tablespoons Sugar-free tomato paste
- to taste Salt
- to taste Black pepper
- 400 grams Cauliflower rice
- 2 stalks Spring onions
Instructions
Dice the chicken thighs into bite-sized pieces.
Chop the onion and zucchini into small cubes. Peel and julienne the carrot. Mince the garlic and ginger.
Heat coconut oil in a large pan over medium heat.
Add the onion, ginger, and garlic to the pan. Sauté for about 3 minutes until the onions turn translucent.
Add the diced chicken to the pan and cook until browned on all sides, about 5-7 minutes.
Stir in the curry powder, garam masala, and turmeric powder. Mix well to coat the chicken and continue cooking for another 2 minutes.
Add the zucchinis and carrots to the pan and sauté for another 3-4 minutes.
Pour in the coconut milk and soy sauce, and add the tomato paste. Stir well to combine.
Bring the mixture to a simmer, reduce the heat to low, and cover the pan. Let it cook for about 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Season with salt and black pepper to taste.
In a separate pan, heat 1 tablespoon of coconut oil over medium heat and add the cauliflower rice. Sauté for 5-7 minutes until tender.
Serve the chicken curry hot over a bed of cauliflower rice.
Garnish with chopped spring onions before serving.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 7545 mg | 328% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 63.5 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 345 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3730 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
