Soy-Free Japanese Chicken Curry

Discover the comforting flavors of this Soy-Free Japanese Chicken Curry, a wholesome twist on a beloved classic that’s bursting with hearty ingredients and warming spices. Tender chicken thighs are simmered with carrots, potatoes, and a silky coconut milk base, while a hint of grated apple adds a gently sweet dimension to the curry's rich profile. This recipe avoids soy-based ingredients, making it perfect for those with dietary restrictions, while still delivering the umami-packed taste that defines Japanese curry. Ready in just an hour, it’s a satisfying and family-friendly meal that pairs perfectly with steamed rice or your favorite side. Comfort food has never been so accessible or delicious!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Dice the chicken thighs into bite-sized pieces.

Step 2

In a large pot, heat the olive oil over medium-high heat.

Step 3

Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 4

In the same pot, add the diced onion, minced garlic, and minced ginger. Sautee until the onion is translucent, about 3-4 minutes.

Step 5

Add the sliced carrots and cubed potatoes to the pot and stir well.

Step 6

Sprinkle the flour over the vegetables and stir thoroughly to coat everything evenly.

Step 7

Stir in the curry powder and turmeric powder, ensuring all vegetables are coated with the spices.

Step 8

Pour in the chicken broth, scraping up any bits from the bottom of the pot, then add the coconut milk.

Step 9

Return the chicken to the pot. Add the grated apple for a touch of sweetness.

Step 10

Season with salt and black pepper, stirring well to combine all ingredients.

Step 11

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.

Step 12

Taste and adjust seasoning if necessary. Serve hot with rice or your preferred accompaniment.

Nutrition Facts

Serving size	(2360.1g)

Amount per serving	% Daily Value*
Calories	2070.4

Total Fat 85.2g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 625mg	0%
Sodium 10251.6mg	0%
Total Carbohydrate 178.5g	0%
Dietary Fiber 17.1g	0%
Total Sugars 62.3g
Protein 148.4g	0%

Vitamin D 0IU	0%
Calcium 295.1mg	0%
Iron 24.7mg	0%
Potassium 4635.3mg	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: 37.0%

Protein: 28.6%

Carbs: 34.4%