Japanese Chicken Curry
homemade roux / carrots / turnips

Name: Japanese Chicken Curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless & skinless, chopped; 1 Onions, sliced; 2 cloves Garlic, minced; 1/2 inch Ginger, grated; 3 Carrots, chopped; 2 Rutabagas or turnips, chopped; 1 Apples, any red-skinned type, grated; 2 stalks Green onions, chopped; 1 Tbsp Cooking oil; 2 1/2 cups Chicken stock; 1 1/2 Tbsp Honey; 2 Tbsp Bragg's / coconut aminos; 1 Tbsp Tomato paste; 2 Tbsp Grassfed butter; 1 1/2 Tbsp Coconut flour; 1 1/2 Tbsp Almond flour; 2 tsp Curry powder; 2 tsp Garam masala; 1/4 tsp Cayenne pepper (opt); 1/2 cup Chicken stock

Active: 35 min Total: 40 min

Original GF Paleo Vegetarian

If you've never enjoyed Japanese curry before, it's actually more a rich gravy than a traditional curry. It goes perfect with chicken and veggies!
Smarts: A lot of families opt for pre-made curry cubes, but it's so easy to make your own! Just some butter, coconut and almond flour, and spices!

Dependency

Indian Curry Sauteed Veggies

Ingredients

Metric

Servings:

Japanese Chicken Curry:

Chicken breasts, boneless & skinless - 1 lb , chopped
Onions - 1 , sliced
Garlic - 2 cloves , minced
Ginger - 1/2 inch , grated
Carrots - 3 , chopped
Rutabagas or turnips - 2 , chopped
Apples, any red-skinned type - 1 , grated
Green onions - 2 stalks , chopped
Cooking oil - 1 Tbsp
Chicken stock - 2 1/2 cups
Honey - 1 1/2 Tbsp
Bragg's / coconut aminos - 2 Tbsp
Tomato paste - 1 Tbsp

Japanese Curry Roux:

Grassfed butter - 2 Tbsp
Coconut flour - 1 1/2 Tbsp
Almond flour - 1 1/2 Tbsp
Curry powder - 2 tsp
Garam masala - 2 tsp
Cayenne pepper (opt) - 1/4 tsp
Chicken stock - 1/2 cup

Prep

Chicken - Chop into bite-sized pieces. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Onions / Garlic / Ginger / Carrots / Rutabagas (use this vid for turnips) / Apples / Green onions - Prep as directed. (Can be done up to 4 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, garlic, and ginger to heated oil with a sprinkle of salt. Saute until softened, ~3 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!).
Add chicken, carrots, and rutabagas to pot with onions and saute for another 2 to 3 minutes.
Pour in chicken stock and grated apples. Bring to a boil and then simmer.
Once the roux is amber, whisk in curry powder, garam masala, and cayenne (if using), forming a brown paste. Whisk in chicken stock until you get a creamy sauce.
Fold creamy curry sauce, honey, aminos, and tomato paste into the other pot, stirring to incorporate. Simmer until the vegetables are tender. Taste and adjust seasonings as needed. If your curry tastes a bit bitter, balance it out with more honey. If it’s too bland, add more aminos and spices.
Enjoy your curry warm and topped with green onions!

Reviews

Ratings

0 reviews