Dairy-Free Japanese Chicken Curry
Dive into the comforting flavors of a Dairy-Free Japanese Chicken Curry, a wholesome twist on the classic dish. This recipe features tender, bite-sized chicken thighs simmered with hearty potatoes, sweet carrots, and a touch of grated apple for natural sweetness. Infused with aromatic ginger, garlic, and rich curry powder, this dish is brought together with soy sauce, tomato paste, and chicken broth, creating a perfectly balanced, silky sauce—thickened naturally without any dairy. Frozen green peas add vibrant color and texture, while cooked rice serves as the ideal base to soak up every drop of the luscious curry. Ready in just an hour, this dairy-free spin on Japanese curry is both allergen-friendly and packed with bold, comforting flavors, making it a perfect meal for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 small apple, grated
- 1 cup frozen green peas
- 2 tbsp curry powder
- 1 tbsp tomato paste
- 2 tbsp soy sauce or tamari
- 4 cups chicken broth
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp water
- 4 cups cooked rice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger, and cook for an additional 2 minutes until fragrant.
Increase the heat to medium-high and add the chicken pieces, browning them slightly on all sides.
Stir in the sliced carrots, cubed potatoes, and grated apple. Cook for another 3-4 minutes.
Sprinkle the curry powder over the mixture and stir well to combine.
Add the tomato paste, soy sauce, and chicken broth to the pot and stir to incorporate all ingredients.
Season with kosher salt and black pepper.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 25-30 minutes or until the vegetables are tender.
In a small bowl, mix the cornstarch with water to create a slurry, then add it to the pot to thicken the curry.
Stir in the frozen green peas and cook for an additional 5 minutes.
Adjust seasoning to taste, then serve the curry hot over cooked rice.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 9391 mg | 408% | |
| Total Carbohydrate | 387.1 g | 141% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 42.7 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 5181 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
