Keto Japanese Chicken Curry - Keto, Low Carb

Keto Japanese Chicken Curry (Instant Pot or Stove Top) / Low Carb / Gluten Free

Published on Dec 22, 2018

 

Keto Japanese Chicken Curry - Low Carb

KETO JAPANESE CHICKEN CURRY – Low Carb, Gluten Free

Japanese curry is a very popular dish here in Japan. It’s very different from Indian curry and Thai curry. It’s thick and stew-like. Many curry roux blocks are available here in Japan, but almost all of them contain wheat flour, vegetable oil, sugar, MSG, etc. I haven’t bought commercial curry roux blocks for a very long time for that reason. However, I like curry and sometimes miss thick Japanese curry, so I just decided to make my own easy recipe.

As I mentioned above, Japanese curry is very different from Thai curry (and Indian curry) and does not contain coconut cream. I use tomato puree and chicken broth in this recipe. I like Simply Organic’s curry powder, so I highly recommend that you use that too.

As I said earlier, Japanese curry is thickened with wheat flour, so I use xanthan gum as a thickener to make a low carb keto version.

Keto Japanese Chicken Curry - Keto, Low Carb

Japanese curry is always served with rice as you may know. I don’t see cauliflower often here in Japan. If they are available now, I would have served this curry with cauliflower rice in the video and photos, but I wasn’t able to do so, unfortunately. Also, sadly, frozen cauli rice is not available here in Japan, like in the US…

I used my Instant Pot to cook this Japanese curry, but you can of course cook on the stove, which almost all the Japanese people do. Since I used my Instant Pot, I added steamed broccoli right before serving. I didn’t put them before pressure cooking because I didn’t want my broccoli to get too soft in the Instant Pot. If you don’t mind soft broccoli, you can add before closing the lid of your Instant Pot. Add any low carb veges you like. I also topped with a hard boiled egg. A sunny side egg is also one of the most popular toppings.

 

 

 

My Amazon Picks

  

Sponsored Links

Keto Japanese Chicken Curry - Keto, Low Carb
5 from 1 vote
Print

Keto Japanese Chicken Curry (Instant Pot or Stove Top) / Low Carb / Gluten Free

Cook Time 13 minutes
Total Time 13 minutes
Servings 4
Author Miyuki

Ingredients

  • 1 tbsp Butter
  • 2 cloves Garlic, Minced
  • 1.3 lbs Chicken Thigh with Skin, Chopped (600 g)
  • 1/2 tsp Salt
  • 3/4 cup Chicken Broth (180 cc)
  • 1/2 cup Tomato Puree (120 cc)
  • 2 tbsp Curry Powder (Preferably Simply Organic's Curry Powder)
  • 1/2 tsp Garam Masala
  • 1/2 tsp All Spice
  • 1 tsp Onion Powder
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Gluten Free Soy Sauce or Coconut Aminos
  • 1/2 tsp Xanthan Gum

Instructions

To Cook in the Instant Pot

  1. Press the ‘Saute’ button on your Instant Pot to preheat. When hot, add the butter. Then add the garlic.
  2. Add the chicken pieces and cook until brown.

  3. Add the salt.

  4. Add the chicken broth and tomato puree and stir.

  5. Add the curry powder, garam masala, all spice, onion powder, Worcestershire sauce and soy sauce and stir well. (Add your favourite low carb vegetables here if you don't mind soft veges.)
  6. Close and lock the lid of the Instant Pot. Close the pressure valve. Press the ‘Pressure Cook’ button and adjust cooking time to 8 minutes.

  7. When the pressure cooking is done, open the pressure cooker by using ‘Quick Release’ (=moving the pressure valve to venting position).
  8. Add the xanthan gum and stir with a whisk vigorously.

  9. Serve with cauliflower rice.

To Cook on the Stove

  1. In a pot over medium heat, add the butter. Then add the garlic.

  2. Add the chicken and cook until brown.

  3. Add the salt.

  4. Add the chicken broth and tomato puree and stir.

  5. Add the curry powder, all spice, onion powder, Worcestershire sauce and soy sauce and stir well.

  6. Simmer with the lid on but slightly ajar over low heat for about 20 minutes.

  7. Open the lid. Add the xanthan gum and stir with a whisk vigorously.

  8. Serve with cauliflower rice.

Recipe Notes

The curry will get much tastier the next day.

I topped with steamed broccoli and a boiled egg, but you can add your favourite low carb vegetables. I actually love adding spinach into my curry.

Since I used my Instant Pot, I added steamed broccoli right before serving. I didn’t put them before pressure cooking because I didn’t want my broccoli to get too soft in the Instant Pot. If you don’t mind soft broccoli, you can add before closing the lid of your Instant Pot. Or add any low carb veges you like. I also topped with a hard boiled egg. A sunny side egg is also one of the most popular toppings.

Per Serving:
Calories 370 kcal, Protein 26.1 g, Total Fat 25.0 g, Total Carbohydrate 7.7 g, Dietary Fiber 1.8 g, Sugar 5.4 g

This blog contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog.

Sponsored Links

You may also like...

Popular Articles...

2 Comments

  1. Akash says:


    Thanks for sharing the recipe Miyuki. It looks really delicious.

    1. Keto Diet Channel says:

      Akash, Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *