Japanese Chicken Curry
with carrots / rutabagas / cauliflower rice
This recipe was first featured in 2015 and is somehow cozy and familiar even if you've never tasted Japanese curry before. As with the first time we featured the recipe, this version uses a homemade roux to thicken and flavor the rich curry. Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.
Tags
Proteins
Cuisines
Ingredients
Japanese Chicken Curry:
- Onions, medium - 1 , chopped
- Carrots - 8 oz , chopped
- Rutabagas - 12 oz , peeled and cubed
- Garlic - 2 cloves , chopped
- Ginger - 1/2 inch , grated
- Chicken breasts, boneless and skinless - 1 lb , cubed
- Apples, any variety - 1 , grated
- Green onions - 2 stalks , chopped, green and white parts combined
- Oil, cooking - 1 Tbsp
- Stock, any type - 2 1/2 cups
- Bragg's / coconut aminos - 2 Tbsp
- Tomato paste - 2 Tbsp
Cauliflower Rice (enough for 2 nights):
- Cauliflower - 24 oz
- Butter - 2 Tbsp
Japanese Curry Roux:
- Butter - 2 Tbsp
- Coconut flour - 1 1/2 Tbsp
- Almond flour / meal - 1 1/2 Tbsp
- Curry powder - 2 tsp
- Garam masala - 2 tsp
- Cayenne pepper (opt) - 1/4 tsp
- Stock, any type - 1/2 cup
Choose Cooking Method
Prep
- Cauliflower rice - (This makes enough for Thursday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Onions / Carrots / Rutabagas / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Apples / Green onions - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a Dutch oven with oil over medium-high heat. Add onions, carrots, rutabagas, garlic, and ginger with some salt. Saute until starting to soften, 3 to 4 minutes.
- While aromatics are cooking, melt butter in a small saucepan over medium heat, and then whisk in coconut and almond flours. Simmer, stirring frequently, until the mixture is an amber color, 8 to 10 minutes (you’re making a roux!).
- Once the roux is amber, whisk in curry powder, garam masala, and cayenne (if using), forming a brown paste. Whisk in stock until you get a creamy sauce.
- Meanwhile, return to aromatics and stir in chicken. Saute for another 2 to 3 minutes.
- Fold in roux, stock, and grated apples. Bring to a boil and then reduce heat to a low simmer. Cover and simmer until rutabagas are tender and chicken is cooked, ~15 minutes. (Note: Keep an eye on the heat and reduce if needed to maintain a low simmer. If the mixture boils it may make the chicken tough.)
- When rutabagas are tender, remove lid and stir in aminos and tomato paste. Continue simmering everything together for a minute or two more. Taste and season with some more aminos or some honey (not in ingredients list) if you’d like your curry a bit sweet.
- If cauliflower rice was made ahead, reheat (reserve half for Thursday).
- Serve curry over cauliflower rice with green onions on top. Enjoy!
Prep
- Cauliflower rice - (This makes enough for Thursday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Onions / Carrots / Rutabagas / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Apples / Green onions - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Using the Saute function of an
- While aromatics are cooking, melt butter in a small saucepan over medium heat, and then whisk in coconut and almond flours. Simmer, stirring frequently, until the mixture is an amber color, 8 to 10 minutes (you’re making a roux!).
- Once the roux is amber, whisk in curry powder, garam masala, and cayenne (if using), forming a brown paste. Whisk in stock until you get a creamy sauce.
- Meanwhile, return to Instant Pot and add in chicken. Saute for another 2 to 3 minutes. Turn off Saute function and allow to cool for a minute or two.
- Pour in stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot), grated apples, and roux. Scrape up any browned bits on the bottom of the pan to prevent burning.
- Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 5 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
- Remove lid and stir in aminos and tomato paste. Taste and season with some more aminos, tomato paste, or some honey (not in ingredients list) if you’d like your curry a bit sweet.
- If cauliflower rice was made ahead, reheat (reserve half for Thursday).
- Serve curry over cauliflower rice with green onions on top. Enjoy!
Reviews
Ratings
0 reviews