Japanese Curry with Cauliflower Rice LowCarbingAsian Cover

Japanese Curry with Cauliflower Rice


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

Japanese Curry with Cauliflower Rice LowCarbingAsian Pin 1

However, as probably most of you know, curry is usually stuffed with potatoes and carrots and served on a bed of rice, so having any while trying to be low-carb/keto can be very challenging! 

What might surprise some people 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 accompanying rice.

So with that in mind, we created this low-carb/keto curry dish that can be enjoyed without all the extra carbs in there!  It’s easy, simple and maintains all the traditional flavors of Japanese curry!

Japanese Curry with Cauliflower Rice LowCarbingAsian Pic 1

We took the traditional curry base, along with pan-seared chicken thighs served it over a bed of much more low-carb/keto friendly cauliflower rice, resulting in a dish packed with flavors that really satisfies your taste buds!

And making the curry itself is breeze too!  All you do is add some water and drop the blcoks from the Curry Mix and there you go!  You have yourself some curry!

Although we did design this dish to be lower in carbs, it still does carry ~12g net carbs per serving, so be mindful of that and see it’ll fit your particular low-carb/keto regiment.

Japanese Curry with Cauliflower Rice LowCarbingAsian Pic 2

For this dish, I chose to use pre-made Curry Mix because it simplifies the recipe greatly and you won’t have to use a million ingredients!  You can these up on Amazon or at a local Asian supermarket.

Now if you’re ready, let’s get cooking!

Prepping Time 5M

Cook Time 15M

Total Time 20M

Net Carb/Serv ~12g

Servings 2

Ingredients

Curry

  • 1 1/2 Cups of Water
  • 1 tbsp Olive Oil
  • 2 Large Boneless Chicken Thighs
  • 1/8 tsp Salt
  • 2 Blocks of Curry Mix

Cauliflower Rice

  • 1 tbsp Olive Oil
  • 3 Cups Cauliflower Rice

Directions

1) Gather all the ingredients.

Japanese Curry with Cauliflower Rice Recipe (9)

2) In a stove top pot, boil water.

Japanese Curry with Cauliflower Rice Recipe (10)

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

Japanese Curry with Cauliflower Rice Recipe (3)

4) Heat olive oil in a fry pan.

Japanese Curry with Cauliflower Rice Recipe (4)

5) Once the oil is heated and starts to lightly smoke, reduce heat medium and place chicken in fry pan.  Sprinkle some salt in and cook for 5-7 minutes stirring frequently until chicken turns golden brown. 

Japanese Curry with Cauliflower Rice Recipe (5)

6) Once the chicken is cooked, add into the boiling water from step 2) along with 2 blocks of Curry Mix.  Stir blocks until they are fully dissolved, bring to a soft boil (medium-low heat) and reduce for 10-15 minutes until thickened.  Note – occasionally give the curry a stir to prevent burning at the bottom of the stove top pot.

Japanese Curry with Cauliflower Rice Recipe (12)

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7) 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 – you can also microwave cauliflower rice covered by a wet paper towel for 4-5 minutes as well.

Japanese Curry with Cauliflower Rice Recipe (2)

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

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Hope you enjoy your low-carb Japanese Curry with Cauliflower Rice!

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More Recipes

Japanese Curry with Cauliflower Rice LowCarbingAsian Pin 2

Japanese Curry with Cauliflower Rice LowCarbingAsian Cover

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: cauliflower rice curry, easy curry, Japanese curry, keto curry, low carb curry, no rice Japanese curry
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe

Ingredients

Curry

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

Cauliflower Rice

  • 1 tbsp Olive Oil
  • 3 Cups Cauliflower Rice

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.
  • Once the oil is heated and starts to lightly smoke, reduce heat medium and place chicken in fry pan. Sprinkle some salt in and cook for 5-7 minutes stirring frequently until chicken turns golden brown.
  • Once the chicken is cooked, add into the boiling water from step 2) along with 2 blocks of Curry Mix. Stir blocks until they are fully dissolved, bring to a soft boil (medium-low heat) and reduce for 10-15 minutes until thickened. Note - occasionally give the curry a stir to prevent burning at the bottom of the stove top pot.
  • 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 - you can also microwave cauliflower rice covered by a wet paper towel for 4-5 minutes as well.
  • Transfer cooked cauliflower onto serving plates and pour curry on top.

Video

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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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