Normally you wouldn’t need a recipe for curry as you can buy the curry blocks from nearly every supermarket nowadays. But these blocks contain gluten, so people who are celiac aren’t able to eat it. With this recipe you can make gluten free Japanese Curry at home without compromising the flavour. This is one of my favourite Japanese foods. This curry is essentially a delicious gravy with juicy pieces of chicken and soft chunks of carrots and potatoes on a bed of rice. OMG Yum!
- 1 large onion diced
- 3 cloves garlic minced
- 1 tbsp oil
- 1 kg chicken thighs diced
- 3 carrots diced
- 3 potatoes diced
- 500 ml chicken stock
- 1/3 cup gluten free soy sauce
- 2 tbsp honey
- 1 tbsp vinegar
- 100 grams butter
- 1/2 cup gluten free flour
- 4 tbsp curry powder
- 1 tbsp garam masala
- Japanese pickled ginger
- chilli flakes
- In a small saucepan over medium-high heat, melt the butter. Once melted, add in the flour and stir for 2-3 minutes. Finally, add in the curry and the garam masala. Stir for another 2 minutes, then, set aside.
- In a large saucepan over medium heat, add the onions, garlic and a pinch of salt. Sauté for 2 minutes. Add the roux and the chicken thighs. Mix until everything is well coated.
- Add the soy sauce, honey, vinegar and stock. Stir until everything is combined.
- Next, add the bite-sized potatoes and carrots to the saucepan and bring to a simmer. Set the heat low and let the curry simmer without the lid, until sauce has thickened and the potatoes and carrots have softened (roughly 45 minutes). If the sauce gets a bit too thick, add some more stock or water.
- Serve with steamed rice, shredded cabbage and Japanese pickled ginger. For a more spicy curry, sprinkle chilli flakes when serving.
Making the curry:
To kick start this delicious dish off, we need to make a roux. Those blocks of Japanese Curry you can buy from the supermarkets is a roux. A roux is a mixture of butter and flour and is used in cooking as a thickening agent. We will flavour our roux with curry and garam masala.
One thing I always do before I begin cooking is to make sure I have prepared all my ingredients. Make sure to chop everything into bite sized pieces, this includes the chicken, onion, carrot and potatoes.
This recipe is super simple, there isn’t really much to it. Once all ingredients have been added, you let the curry simmer and do it’s thing. This curry will fill your house with a beautiful fragrance. It will be hard to resist!
Also, if you’re making this for dinner, start cooking the rice prior to cooking the curry. That way, both the curry and the rice will finish cooking at the same time. I cook my rice using a rice cooker.
Make it even better!
If you want to take this dish from a 10 to an 11. Instead of cooking the chicken within the curry, fry it separately using Japanese panko crumbs. These crumbs are delicious and when fried they become super crunchy. The crunchy chicken matches perfectly with the soft potatoes and carrots. Also, if you’re using a mild curry powder, you can add extra chilli flakes to make this curry really pop.
More Asian Recipes:
This curry is also great for weekly lunches. Trust me, you won’t ever get bored of eating this delicious meal. Though, if you are watching your calorie intake, I wouldn’t suggest eating this everyday.
More Asian style lunch and dinner ideas: