Japanese Chicken Curry
homemade roux / carrots / turnips
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!
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!
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Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
351
Just a moment...
% Daily Value
Total Fat
12g
19%
Just a moment...
Saturated Fat
4g
19%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
83mg
28%
Just a moment...
Sodium
868mg
36%
Just a moment...
Total Carbohydrate
31g
10%
Just a moment...
Dietary Fiber
5g
22%
Just a moment...
Sugars
18g
Just a moment...
Protein
31g
Just a moment...
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)
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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!
Nutrition Facts
Amount Per Serving
Calories
351
Just a moment...
% Daily Value
Total Fat
12g
19%
Just a moment...
Saturated Fat
4g
19%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
83mg
28%
Just a moment...
Sodium
868mg
36%
Just a moment...
Total Carbohydrate
31g
10%
Just a moment...
Dietary Fiber
5g
22%
Just a moment...
Sugars
18g
Just a moment...
Protein
31g
Just a moment...
Reviews
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