Japanese Curry with Cauliflower Rice


Growing up in an Asian family, curry was a staple that we had probably once a week.  It’s filling, flavorful and the spices are perfect for the colder months of the year.

However, curry is usually always eaten with rice and for someone that is low-carb/keto, it makes having any very challenging.  What people might not know is that curry itself is not very high in carbs. 

It’s usually the vegetables and potatoes in the curry that make it high in carbs, not to mention the rice accompanied with it.

For this dish, I chose to use pre-made Curry Mix for a quick curry sauce because, well, who wouldn’t want a faster way to cook curry given the complexity of the spices it requires to make the dish. 

Along with pan browned chicken and cauliflower rice, this dish is packed with flavor that really satisfies your taste buds. 

Please note – this dish is a lower carb version of the traditional Japanese curry, therefore, it may not fit into your daily low-carb/keto carb allowance so eat at your own discretion.

Don’t be intimidated by all the steps to this dish. Although there is quite a few, they are all quite simple so let’s get cooking!

Prepping Time 10M

Cook Time 15M

Total Time 25M

Net Carb/Serv 12g

Servings 2

Ingredients

  • 1 1/2 Cups of Water
  • 1 tbsp Olive Oil (For Chicken)
  • 2 Large Chicken Thighs Boneless
  • Salt Chicken to Taste
  • 1 tbsp Olive Oil (For Cauliflower)
  • 3 Cups Cauliflower
  • 2 Blocks of Curry Mix (we only use House)

Directions

1) Gather all the ingredients.

2) In a stove top pot, boil water.

3) Meanwhile, cut chicken into bite-size cube pieces.

4) Heat olive oil in a fry pan.

5) Place chicken in fry pan and cook for 5-7 minutes on medium-high heat stirring frequently until chicken turns golden brown and cooked thoroughly.  Salt to taste.

6) Add cooked chicken and 2 blocks of curry into boiling water from step 2) and stir until dissolved.

7) Once blocks of curry dissolve, turn down heat to a simmer until sauce thickens. Approx. 5 minutes

8) In a separate large fry pan, heat 1 tbsp of olive oil on medium high heat and add cauliflower rice.

9) Cook for 3-5 minutes stirring frequently or until desired tenderness. Note – Use a big enough pan so you don’t overcrowd the cauliflower.  Doing so may cause it to become soggy.

10) Transfer cooked cauliflower onto serving plates, and pour curry on top.

You just low carbed the traditional 80+ carb curry to 12g!  Enjoy the curry of your labor! 

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

Japanese Curry with Cauliflower Rice

The BEST Asian Low-Carb/Keto recipe for Japanese Chicken Curry. Reduced carbs while delivering traditional flavors. Net Carb/Serv 12g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 4 votes
Course: Main Course
Cuisine: Japanese
Keyword: cauliflowercurry, ketocurry, ketojapanesecurry, lowcarbcurry
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Print Recipe

Ingredients

  • 1 1/2 Cups Water
  • 1 tbsp Olive Oil
  • 1/2 lb Chicken Thighs Boneless
  • 1/8 tsp Salt
  • 1 tbsp Olive Oil
  • 3 Cups Cauliflower
  • 2 Blocks Curry Mix

Instructions

  • Gather all the ingredients.
  • In a stove top pot, boil water.
  • Meanwhile, cut chicken into bite-size cube pieces.
  • Heat olive oil in a fry pan.
  • Place chicken in fry pan and cook for 5-7 minutes on medium-high heat stirring frequently until chicken turns golden brown and cooked thoroughly. Salt to taste.
  • Add cooked chicken and 2 blocks of curry into boiling water from step 2) and stir until dissolved.
  • Once blocks of curry dissolve, turn down heat to a simmer until sauce thickens. Approx. 5 minutes
  • In a separate large fry pan, heat 1 tbsp of olive oil on medium high heat and add cauliflower rice.
  • Cook for 3-5 minutes stirring frequently or until desired tenderness. Note - Use a big enough pan so you don’t overcrowd the cauliflower. Doing so may cause it to become soggy.
  • Transfer cooked cauliflower onto serving plates, and pour curry on top.

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4 Comments

  1. I would like to pair this with your Tonkatsu recipe for “Katsu Kare”. Have you tried it yet? Do you have any advice on using fukujinzuke pickles (a match made in heaven!)? I think they are high in carbs? Thank you guys!

    • LowCarbingAsian

      Hey Tony! We haven’t tried it yet, but I am sure it will be very good! Can’t go wrong with Katsu Curry! Yes, we agree that fukijinzuke and curry pair very well together, but given it’s daikon (root vegetable) marinated in sugar/mirin, the carb count are pretty high on them (7g per 1oz). You could try takuan instead (0-2 net carbs depending on the brand), but they aren’t as sweet as fukijinzuke.

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