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.
Course Main Course
Cuisine Japanese
Keyword cauliflowercurry, ketocurry, ketojapanesecurry, lowcarbcurry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2



  • 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


  • 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 and then reduce the heat to simmer. 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.