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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Peel and dice the carrots and potatoes into bite-sized pieces. Dice the onion into small chunks. Mince the garlic and grate the ginger.

Step 2

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

Step 3

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.

Step 4

In the same pot, add the diced onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 3 minutes.

Step 5

Add the carrots and potatoes to the pot and stir for 2 minutes to coat them in the aromatics.

Step 6

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.

Step 7

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.

Step 8

Stir in the gluten-free soy sauce and honey for added depth of flavor. Simmer for another 5 minutes, stirring occasionally.

Step 9

Taste and adjust the seasoning with additional salt or pepper, if needed.

Step 10

Serve the hot curry over a bed of cooked gluten-free rice. Enjoy your meal!

Nutrition Facts

Serving size	(2987.4g)

Amount per serving	% Daily Value*
Calories	3264.5

Total Fat 110.4g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 545mg	0%
Sodium 9305.3mg	0%
Total Carbohydrate 382.3g	0%
Dietary Fiber 16.4g	0%
Total Sugars 36.0g
Protein 176.3g	0%

Vitamin D 0IU	0%
Calcium 320.9mg	0%
Iron 12.4mg	0%
Potassium 4284.6mg	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: 30.8%

Protein: 21.8%

Carbs: 47.4%