Soy-Free Japanese Chicken Curry
Experience the comforting flavors of Japan with this Soy-Free Japanese Chicken Curry, a hearty and wholesome twist on the classic dish. Perfectly tender chicken thighs are simmered alongside vibrant carrots, buttery potatoes, and a fragrant blend of curry and turmeric spices. Made creamy with luxurious coconut milk and naturally sweetened by grated apple, this soy-free alternative offers a rich, satisfying depth of flavor while catering to dietary restrictions. With no soy sauce or miso, this allergy-friendly curry maintains all the savory, aromatic warmth you crave. Ready in just under an hour, it’s a great weeknight option to serve over fluffy rice or your favorite grain. Gluten-free adjustments can easily be made by swapping the flour for an alternative—making this dish versatile, comforting, and ideal for a variety of diets.
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Recipe Information
Ingredients
- 500 g chicken thighs, boneless and skinless
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 400 ml coconut milk
- 500 ml chicken broth
- 2 tbsp flour
- 3 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 medium apple, grated
- 2 tbsp olive oil
Instructions
Dice the chicken thighs into bite-sized pieces.
In a large pot, heat the olive oil over medium-high heat.
Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion, minced garlic, and minced ginger. Sautee until the onion is translucent, about 3-4 minutes.
Add the sliced carrots and cubed potatoes to the pot and stir well.
Sprinkle the flour over the vegetables and stir thoroughly to coat everything evenly.
Stir in the curry powder and turmeric powder, ensuring all vegetables are coated with the spices.
Pour in the chicken broth, scraping up any bits from the bottom of the pot, then add the coconut milk.
Return the chicken to the pot. Add the grated apple for a touch of sweetness.
Season with salt and black pepper, stirring well to combine all ingredients.
Bring the curry to a boil, then reduce heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender and the curry has thickened.
Taste and adjust seasoning if necessary. Serve hot with rice or your preferred accompaniment.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 10252 mg | 446% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 62.3 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4635 mg | 99% | |
*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.
