Fri. Mar 22nd, 2024
Keto Japanese Chicken Curry

Experience the delightful fusion of Japanese flavors and a keto-friendly approach with this Keto Japanese Chicken Curry recipe. A comforting and aromatic dish, this Japanese curry combines tender chicken, vegetables, and a rich curry sauce while staying true to the principles of a low-carb ketogenic diet. With its savory taste and authentic appeal, this dish is a fantastic way to enjoy the comforting warmth of Japanese curry while adhering to your dietary goals.

Keto Japanese Chicken Curry Recipe: Servings: 4

Ingredients:

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons coconut oil or ghee
  • 1 onion, thinly sliced
  • 2 carrots, peeled and sliced
  • 2 small zucchinis, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons keto-friendly curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 3 cups chicken or vegetable broth
  • Salt and pepper to taste
  • 1/2 cup full-fat coconut milk
  • Optional toppings: sliced scallions, chopped cilantro

Instructions:

  1. In a large pot or Dutch oven, heat the coconut oil or ghee over medium heat.
  2. Add the sliced onion and sauté until it becomes translucent.
  3. Stir in the minced garlic, keto-friendly curry powder, ground turmeric, ground ginger, ground cinnamon, ground cardamom, and cayenne pepper. Sauté for a minute to toast the spices and release their flavors.
  4. Add the diced chicken thighs to the pot and cook until they are no longer pink on the outside.
  5. Add the sliced carrots and zucchinis to the pot.
  6. Pour in the chicken or vegetable broth, season with salt and pepper, and stir to combine.
  7. Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the vegetables are tender and the flavors have melded.
  8. Reduce the heat to low and stir in the coconut milk. Simmer for an additional 5 minutes to warm the coconut milk and thicken the curry sauce.
  9. Taste and adjust the seasoning if needed, adding more salt, curry powder, or cayenne pepper to your preference.
Nutrition Facts (per serving):
  • Calories: ~300
  • Total Fat: 20g
  • Saturated Fat: 14g
  • Total Carbohydrates: 12g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 20g

By admin

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