Dairy-Free Japanese Chicken Curry

Experience the comforting flavors of a classic Japanese favorite with this Dairy-Free Japanese Chicken Curry—a wholesome, allergy-friendly twist on traditional curry. This recipe is brimming with tender chicken thighs, hearty vegetables like carrots and potatoes, and a touch of sweetness from grated apple, delivering a perfect balance of savory and slightly sweet flavors. The curry sauce is thickened using a cornstarch slurry instead of dairy, making it creamy yet light, and spiced with fragrant curry powder for authentic taste. Simmered to perfection, this one-pot meal is easy to make, deeply satisfying, and ideal for weeknight dinners. Serve it over steaming bowls of rice for a family-friendly dish that's both nourishing and irresistibly flavorful!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and ginger, and cook for an additional 2 minutes until fragrant.

Step 5

Increase the heat to medium-high and add the chicken pieces, browning them slightly on all sides.

Step 6

Stir in the sliced carrots, cubed potatoes, and grated apple. Cook for another 3-4 minutes.

Step 7

Sprinkle the curry powder over the mixture and stir well to combine.

Step 8

Add the tomato paste, soy sauce, and chicken broth to the pot and stir to incorporate all ingredients.

Step 9

Season with kosher salt and black pepper.

Step 10

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.

Step 11

In a small bowl, mix the cornstarch with water to create a slurry, then add it to the pot to thicken the curry.

Step 12

Stir in the frozen green peas and cook for an additional 5 minutes.

Step 13

Adjust seasoning to taste, then serve the curry hot over cooked rice.

Nutrition Facts

Serving size	(3327.9g)

Amount per serving	% Daily Value*
Calories	2582.4

Total Fat 60.3g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 384.7mg	0%
Sodium 9391.1mg	0%
Total Carbohydrate 387.1g	0%
Dietary Fiber 27.3g	0%
Total Sugars 42.7g
Protein 125.0g	0%

Vitamin D 0IU	0%
Calcium 395.8mg	0%
Iron 30.8mg	0%
Potassium 5181.0mg	0%

*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.

Source of Calories

Fat: 20.9%

Protein: 19.3%

Carbs: 59.8%