Gluten Free Japanese Curry Rice
Indulge in the comforting warmth of Gluten-Free Japanese Curry Rice, a hearty and flavorful dish that’s perfect for a wholesome weeknight dinner. This recipe features tender pieces of chicken thighs, vibrant chunks of carrots and potatoes, and the rich, aromatic blend of onions, garlic, and ginger simmered together in a velvety, gluten-free curry sauce. Enhanced with gluten-free soy sauce and a touch of honey for a perfectly balanced umami sweetness, this curry pairs irresistibly with fluffy, gluten-free rice. With simple preparation steps and allergen-friendly ingredients, this family-friendly recipe brings the irresistible flavors of Japanese comfort food to your table in under an hour. A delicious twist on a classic, it’s a must-try for those seeking gluten-free dinner ideas or exploring Japanese cuisine with ease.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 medium Carrots
- 2 medium Potatoes
- 1 medium Onion
- 2 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Vegetable oil
- 4 blocks Gluten-free curry roux blocks
- 4 cups Chicken or vegetable stock
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Honey
- 4 cups Cooked gluten-free rice
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Peel and dice the carrots and potatoes into bite-sized pieces. Dice the onion into small chunks. Mince the garlic and grate the ginger.
Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and sear until lightly browned on all sides. Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 3 minutes.
Add the carrots and potatoes to the pot and stir for 2 minutes to coat them in the aromatics.
Return the chicken to the pot and pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes or until the vegetables are tender.
Break the gluten-free curry roux blocks into smaller pieces and add them to the pot. Stir until completely dissolved, creating a thick, smooth curry.
Stir in the gluten-free soy sauce and honey for added depth of flavor. Simmer for another 5 minutes, stirring occasionally.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Serve the hot curry over a bed of cooked gluten-free rice. Enjoy your meal!
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 9305 mg | 405% | |
| Total Carbohydrate | 382.3 g | 139% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 36.0 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4285 mg | 91% | |
*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.
