Low Carb Japanese Chicken Curry

Savor the rich and comforting flavors of Low Carb Japanese Chicken Curry, a lighter twist on a classic favorite. This hearty dish combines tender, bite-sized chicken thighs with a medley of fresh zucchini, carrots, and aromatic spices like curry powder, garam masala, and turmeric, all simmered in creamy coconut milk for a luscious, flavorful sauce. Perfectly paired with cauliflower rice for a low-carb alternative, this recipe delivers all the warmth and depth of traditional Japanese curry while staying keto-friendly. With only 15 minutes of prep and a total cook time of 35 minutes, it's a quick and healthy dinner option that's as satisfying as it is nourishing. Garnished with a sprinkle of fresh spring onions, this dish is a must-try for anyone craving a wholesome, low-carb comfort meal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper
• 400 grams Cauliflower rice
• 2 stalks Spring onions

Directions

Step 1

Dice the chicken thighs into bite-sized pieces.

Step 2

Chop the onion and zucchini into small cubes. Peel and julienne the carrot. Mince the garlic and ginger.

Step 3

Heat coconut oil in a large pan over medium heat.

Step 4

Add the onion, ginger, and garlic to the pan. Sauté for about 3 minutes until the onions turn translucent.

Step 5

Add the diced chicken to the pan and cook until browned on all sides, about 5-7 minutes.

Step 6

Stir in the curry powder, garam masala, and turmeric powder. Mix well to coat the chicken and continue cooking for another 2 minutes.

Step 7

Add the zucchinis and carrots to the pan and sauté for another 3-4 minutes.

Step 8

Pour in the coconut milk and soy sauce, and add the tomato paste. Stir well to combine.

Step 9

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.

Step 10

Season with salt and black pepper to taste.

Step 11

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.

Step 12

Serve the chicken curry hot over a bed of cauliflower rice.

Step 13

Garnish with chopped spring onions before serving.

Nutrition Facts

Serving size	(1853.4g)

Amount per serving	% Daily Value*
Calories	1788.5

Total Fat 85.9g	0%
Saturated Fat 38.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 625mg	0%
Sodium 7545.4mg	0%
Total Carbohydrate 108.7g	0%
Dietary Fiber 18.7g	0%
Total Sugars 63.5g
Protein 148.1g	0%

Vitamin D 35IU	0%
Calcium 344.8mg	0%
Iron 15.7mg	0%
Potassium 3730.4mg	0%

*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.

Source of Calories

Fat: 42.9%

Protein: 32.9%

Carbs: 24.2%