Gluten-Free Japanese Chicken Curry

Elevate your dinner table with this comforting and flavorful Gluten-Free Japanese Chicken Curry, a delightful twist on the classic Japanese favorite. This crowd-pleasing curry is loaded with tender bites of chicken thighs, hearty potatoes, and sweet carrots, all simmered in a rich and creamy sauce made from gluten-free curry powder, coconut milk, and soy sauce. The genius use of gluten-free flour ensures a smooth, velvety texture, perfect for those with dietary restrictions. Its balance of savory and mildly sweet flavors pairs beautifully with fluffy white rice, creating a meal that's as satisfying as it is wholesome. Ready in just under an hour, this easy-to-make recipe is perfect for weeknight dinners or when you’re craving a warm, homemade Japanese classic with an allergy-friendly twist. Garnish with fresh cilantro for a touch of brightness, and enjoy! Perfect for those searching for "gluten-free Japanese recipes" or "easy gluten-free chicken curry.”

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Heat the cooking oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Step 2

Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 3

Add the chicken pieces to the pot and cook until they are no longer pink on the outside.

Step 4

Sprinkle the gluten-free flour over the chicken and stir to coat the chicken evenly.

Step 5

Add the curry powder to the pot and cook for an additional 2 minutes, stirring constantly to prevent burning.

Step 6

Pour in the gluten-free soy sauce, chicken broth, and coconut milk, stirring to combine.

Step 7

Add the diced potatoes and sliced carrots to the pot. Bring the mixture to a gentle boil.

Step 8

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.

Step 9

Season the curry with salt and black pepper to taste.

Step 10

Serve the gluten-free Japanese chicken curry over cooked white rice, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(3237.2g)

Amount per serving	% Daily Value*
Calories	3113.6

Total Fat 99.1g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 630mg	0%
Sodium 9113.3mg	0%
Total Carbohydrate 349.2g	0%
Dietary Fiber 18.3g	0%
Total Sugars 45.1g
Protein 198.5g	0%

Vitamin D 42IU	0%
Calcium 416.0mg	0%
Iron 24.2mg	0%
Potassium 5386.5mg	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: 28.9%

Protein: 25.8%

Carbs: 45.3%