Gluten Free Japanese Curry
Experience the comforting flavors of Japan with this hearty Gluten-Free Japanese Curry! Brimming with tender chicken thighs, velvety potatoes, sweet carrots, and the subtle warmth of grated ginger, this dish is rich in both flavor and tradition. What sets this recipe apart is the use of gluten-free soy sauce, curry powder, and chicken broth, ensuring a safe and satisfying meal for those with dietary restrictions. The addition of a grated apple and a touch of honey lends a natural sweetness, perfectly balancing the savory spices. Thickened to perfection with a cornstarch slurry, this curry achieves the authentic, silky texture beloved in Japanese cuisine. Serve it piping hot over a bed of steamed rice for a wholesome, family-friendly dinner that’s as nourishing as it is delicious. Make it tonight for a gluten-free twist on a classic favorite!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 3 pieces Potatoes (medium size, peeled and cubed)
- 2 pieces Carrots (peeled and sliced)
- 1 large Onion (sliced)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Cooking oil
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Tomato paste
- 4 cups Chicken broth (gluten-free)
- 1 medium Apple (grated)
- 1 tablespoon Honey
- 2 tablespoons Gluten-free curry powder
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 4 servings Cooked rice (to serve)
Instructions
Cut the chicken thighs into bite-sized pieces and season them lightly with salt and pepper.
In a large pot or Dutch oven, heat the cooking oil over medium heat.
Sauté the sliced onion in the pot for 2-3 minutes until softened.
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the chicken pieces to the pot and cook until lightly browned on all sides.
Stir in the gluten-free soy sauce and tomato paste, ensuring the chicken is evenly coated.
Add the cubed potatoes, carrots, chicken broth, grated apple, and honey to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking.
In a small bowl, mix the cornstarch and water to create a slurry.
After 30 minutes, stir in the gluten-free curry powder and cornstarch slurry to thicken the sauce. Simmer for an additional 10 minutes, uncovered, until the curry reaches your desired consistency.
Taste and adjust seasoning if necessary (e.g., adding salt or extra honey for sweetness).
Serve the gluten-free Japanese curry over warm, cooked rice in individual bowls. Enjoy!
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 46.7 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4624 mg | 98% | |
*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.
