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.