Low Carb Japanese Curry

Recipe by Chef Jewel
READY IN: 1hr 45mins




  • 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.