Low Carb Japanese Curry Food

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LOW CARB JAPANESE CURRY



Low Carb Japanese Curry image

My husband and I love Japanese curry but have changed to a low carb eating plan. He was searching for low carb and found "Mock Rice" grated cauliflower. I started looking for Japanese curry recipes. Came across http://www.food.com/recipe/japanese-curry-rice-238880?scaleto=4&mode=null&st=true and altered it to fit our dietary needs :-9

Provided by Chef Jewel

Categories     Chicken Breast

Time 1h45m

Yield 4-8 serving(s)

Number Of Ingredients 13

2 onions
2 tablespoons gluten-free flour
3 cups water
1/2 teaspoon chicken bouillon (You could use 3 cups of Chicken broth and omit the water as well)
1 teaspoon fresh ginger, grated
1 teaspoon fresh garlic, minced
1/2 teaspoon garam masala
2 tablespoons butter
2 tablespoons coconut oil
1 tablespoon arrowroot, dissolved in
1/4 cup water
3 boneless skinless chicken breasts, cubed
1 large fresh cauliflower, grated

Steps:

  • In a bowl add 3 cups of water and add the bouillon if using broth just measure out 3 cups.
  • Slice the remaining two onions very thinly.
  • Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes add coconut oil midway through cooking time.
  • Add the garlic and the ginger to the pan and saute well.
  • Add flour, curry powder and garam masala saute over low heat.
  • Slowly pour the broth into the pan, little by little, stirring quickly.
  • Simmer the curry roux until thickened.
  • In a saute pan saute chicken until lightly browned about 15 minutes add to curry mixture and simmer for an addition 20 minutes over medium low heat.
  • grated the cauliflower and steam in the microwave for 5 minutes WITHOUT water.
  • Serve curry over cauliflower and enjoy.

Nutrition Facts : Calories 293.6, Fat 15.5, SaturatedFat 10.2, Cholesterol 71.9, Sodium 227.1, Carbohydrate 17.7, Fiber 5.2, Sugar 6.4, Protein 23.6

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