Gluten-Free Japanese Chicken Curry
Discover the comforting embrace of **Gluten-Free Japanese Chicken Curry**, a vibrant twist on a beloved classic that's perfect for those with dietary restrictions. This dish combines tender, bite-sized chicken thighs simmered in a rich and creamy coconut milk-based sauce infused with aromatic ginger, garlic, and gluten-free curry powder. Chunky potatoes, sweet carrots, and a hint of umami from gluten-free soy sauce create the perfect balance of hearty and savory flavors. Thickened with gluten-free flour, this curry has all the texture of its traditional counterpart without compromising on taste. Quick to prepare and simmered to perfection, this one-pot wonder is served over fluffy white rice and can be topped with fresh cilantro for an extra burst of flavor. Whether you're seeking an allergy-friendly meal or simply craving a Japanese comfort food classic, this wholesome recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 600 grams Boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 medium Potato, peeled and diced
- 2 medium Carrot, peeled and sliced into rounds
- 1 large Onion, chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Gluten-free curry powder
- 3 tablespoons Gluten-free soy sauce
- 750 milliliters Chicken broth
- 400 milliliters Coconut milk
- 2 tablespoons Gluten-free flour (such as rice flour)
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white rice
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Heat the cooking oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
Sprinkle the gluten-free flour over the chicken and stir to coat the chicken evenly.
Add the curry powder to the pot and cook for an additional 2 minutes, stirring constantly to prevent burning.
Pour in the gluten-free soy sauce, chicken broth, and coconut milk, stirring to combine.
Add the diced potatoes and sliced carrots to the pot. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 30 minutes, or until the vegetables are tender and the chicken is cooked through.
Season the curry with salt and black pepper to taste.
Serve the gluten-free Japanese chicken curry over cooked white rice, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 9113 mg | 396% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 45.1 g | ||
| Protein | 198.5 g | 397% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 416 mg | 32% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5386 mg | 115% | |
*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.
