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Japanese
Japanese Curry Rice (Karē Raisu)
Thick, mild-spiced, deeply savory house curry with the secret grated apple — the roux rebuilt from chickpea flour.
476Calories
38gProtein
56gNet carbs
9.6gFiber
6.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3–4 chicken breasts (500 g), chunked
500 g
2 medium (300 g) potatoes, chunked
300 g
2 carrots (200 g), rolled-cut chunks
200 g
1 large onion (200 g), sliced
200 g
½ apple (100 g), grated (the secret)
100 g
3 cloves garlic, minced
9 g
2 tsp (8 g) grated ginger
8 g
3 Tbsp (25 g) chickpea flour
25 g
2 Tbsp curry powder + 1 tsp garam masala + ¼ tsp cayenne + 1¼ tsp salt
22 g
4 tsp (20 g) tomato paste
20 g
2 Tbsp (30 g) coconut aminos
30 g
1 Tbsp (10 g) allulose
10 g
3 cups (700 g) broth
700 g
⅔ cup (100 g) frozen peas
100 g
2¼ cups (400 g) cooked rice
400 g
oil spray
4 g
Method
- Brown the onion in a misted pot 8 minutes until golden-sweet. Garlic, ginger, tomato paste for 1 more.
- Toast the chickpea flour and curry spices right in the pot, stirring, 90 seconds — this is the roux, minus the fat brick.
- Whisk in the broth gradually so it thickens lump-free, then add chicken, potatoes, carrots, grated apple, aminos, and allulose.
- Simmer partially covered 20 minutes until the vegetables are tender and the sauce is thick enough to coat everything like a blanket. Peas in at the end.
- Serve in the traditional half-rice, half-curry plate divide.
Nutrition facts
Per serving.
Calories476
Total fat6.7 g
Total carbohydrate68.1 g
Dietary fiber9.6 g
Allulose2.5 g
Net carbs56 g
Protein38 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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