Japanese Chicken Curry (Keto)

If you have never tried Japanese curry, you are missing out! The flavour is subtle and earthy, making it perfect for people that don’t dig too much heat and spice.

Ingredients

4 chicken breasts, diced
1/2 cucumber, sliced
2 cups water
1 cup fresh cilantro
1 Tbsp coconut oil
1 tsp salt

Japanese Roux
1/4 cup butter
3 Tbsp almond flour
1 Tbsp coconut flour
1 Tbsp curry powder
1 Tbsp garam masala
1/2 tsp cayenne pepper

Yields: 6 servings
Per serving*:
Calories: 211
Net carbs: 6
Protein (grams): 29
Fat (grams): 7

Prep time: 5 min
Cook time: 45 min
Total time: 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Start by preparing the Japanese roux. In a small saucepan, melt the butter over low heat.

Add the almond and coconut flours, stirring frequently. Cook the flour mixture 12-15 min, until they brown.

Stir in the spices, remove from heat and set aside.

In a large wok, melt the coconut oil over medium-high heat.

Add the diced chicken and sautee about 8 min, until browned.

Once the chicken is slightly browned, add the Japanese roux and water, and mix well.

Bring the curry to a boil, then allow to simmer 15-20 min, until the sauce thickens.

Serve with fresh cucumber and cilantro. Optionally, add a side of cauliflower rice or konjac.

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Japanese Chicken Curry (Keto)

Yield: 6

Author: Georgiana Elias

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

If you have never tried Japanese curry, you are missing out! The flavour is subtle and earthy, making it perfect for people that don’t dig too much heat and spice.

Ingredients

• 4 chicken breasts, diced
• 1/2 cucumber, sliced
• 2 cups water
• 1 cup fresh cilantro
• 1 Tbsp coconut oil
• 1 tsp salt

Japanese Roux

• 1/4 cup butter
• 3 Tbsp almond flour
• 1 Tbsp coconut flour
• 1 Tbsp curry powder
• 1 Tbsp garam masala
• 1/2 tsp cayenne pepper

Instructions

1. Start by preparing the Japanese roux. In a small saucepan, melt the butter over low heat.
2. Add the almond and coconut flours, stirring frequently. Cook the flour mixture 12-15 min, until they brown.
3. Stir in the spices, remove from heat and set aside.
4. In a large wok, melt the coconut oil over medium-high heat.
5. Add the diced chicken and sautee about 8 min, until browned.
6. Once the chicken is slightly browned, add the Japanese roux and water, and mix well.
7. Bring the curry to a boil, then allow to simmer 15-20 min, until the sauce thickens.
8. Serve with fresh cucumber and cilantro. Optionally, add a side of cauliflower rice or konjac.

Nutrition Facts

Calories

281

Fat (grams)

16

Net carbs

1

Protein (grams)

29

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator