Growing up, Japanese-style curry was one of my favorite dishes. Later, when I became gluten free, I created a Gluten Free Japanese Curry that reminded me of the one I used to eat at Curry House!
A Gluten Free Japanese Curry Recipe for Celiac and Gluten Free Cooks
Japanese curry is a popular dish both in and outside of Japan. Unlike other types of asian curry (Thai, Indian, etc), Japanese curry is relatively much sweeter. Unfortunately, at the moment, all store-bought Japanese curry blocks are made with wheat. It turns out that the secret to making an incredibly delicious bowl of Gluten Free Japanese curry is homemade curry roux.
What You’ll Need For This Gluten Free Japanese Curry
- Chicken – boneless, skinless chicken works best for this recipe, but feel free to substitute beef or omit to make it vegan/vegetarian friendly
- Carrots – Leave the skin on for extra fiber and give them a good wash
- Onion – any onion (white, yellow, or sweet) will work for this dish
- Yukon Gold Potatoes – Yukon gold are the creamiest potatoes, but any potato should work
- Ginger – for best results, use fresh ginger
- Garlic – similarly to ginger, freshly minced garlic is best.
- Oil – choose a neutral flavored oil. Avocado oil is our favorite.
- Broth – use a low-sodium broth that matches the protein you are using (or vegetable)
- Apple – use your favorite sweet apple. We used pink lady, honey crisp, and fuji when recipe testing.
- Soy Sauce – choose a low-sodium gluten free soy sauce/tamari if you can or substitute coconut aminos if soy free
- Ketchup – be sure use celiac-safe ketchup, squeeze bottles are my go-to
- Butter – use unsalted butter. Substitute vegan butter if needed.
- GF All Purpose Flour – I use bob’s red mill 1-to-1, but any gluten free flour should work (use one with a mild flavor!)
- Curry Powder – always use S&B brand, this is the main flavor of the dish
- Garam Masala – use a pure vanilla extract
- Hot Pepper Flakes – this is optional – but if you enjoy spice – I recommend using gochugaru or sichuan chili peppers
This Gluten Free Japanese Curry Recipe Can Be Made:
- Corn Free – it naturally already is!
- Dairy Free – it naturally already is!
- Gluten Free – it naturally already is
- Peanut Free – it naturally already is!
- Soy Free – substitute coconut aminos for soy sauce
- Tree Nut Free – it naturally already is!
- Vegan – omit the chicken, use non-dairy butter
- Vegetarian – omit the chicken
How To Store Gluten Free Japanese Curry:
After the curry has cooled completely, either cut it into even pieces, place in a container with a lid, and store in the fridge for up to 5 days. Or let cool completely, cover the baking dish with a lid, and store in the fridge for up to 5 days.
How to Make Your Own Gluten Free Roux
S&B and Vermont are two popular brands that make premade japanese curry roux blocks that you simply add into the pot to create a nice, thick, curry. These curry blocks however are not gluten free.
Making your own curry roux just takes FOUR ingredients. A roux is a mixture of fat (usually butter) and flour commonly used to make sauces. The flour creates a thicker consistency and in this recipe, the Japanese curry powder creates a rich and robust curry flavor! Overall, this homemade roux will takes your curry from average to extraordinary.
Gluten Free Japanese Curry
Equipment
- Dry Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Wooden Spoon / Silicone Spatula
- Microplane Grater / Zester
- Rice Cooker or 2 qt Saucepan w/ Lid
- 3+ qt stock pot or dutch oven w/ lid
- Ladle
Ingredients
- 1 lb chicken (optional) (sub beef or omit)
- 2 medium carrots
- 1 medium onion
- 2-3 medium yukon gold potatoes
- 1 teaspoon ginger (fresh, grated)
- 2 cloves garlic (grated)
- 1 tablespoon oil (vegetable, avocado, etc)
- 4 cups low sodium broth (vegetable, chicken or beef)
- 1 medium apple (fuji, honey crisp, gala)
- 1 tablespoon soy sauce (gluten free)
- 1 tablespoon ketchup
- 1 recipe homemade curry roux (recipe below)
- kosher / sea salt
Stove Top White Rice
- 1 cup uncooked short grain rice
- 1-½ cups water
GF Curry Roux
- 3 tablespoons unsalted butter
- ¼ cup Gluten Free All Purpose Flour (I use Bob's Red Mill 1-to-1)
- 1 tablespoon S&B curry powder (do not substitute)
- 1 tablespoon garam masala
- ¼ tsp hot pepper flakes – optional (gochugaru, sichuan chili, cayenne)
Instructions
Stove Top Rice
- Add 1 cup dry rice to the 2 quart sauce pan. Fill the pan with water and gently wash the rice with your hands (to rid it of any excess starch). Drain the water and repeat until the water runs clear.
- Once the rice is washed. Add 1-½ cups water to the saucepan and cover with a tight-fitting lid.
- Turn the heat to medium-high and cook until the water begins to simmer.
- Immediately reduce the heat to medium-low to maintain a simmer, and cook for 15-18 minutes or until all of the liquid is absorbed and the rice is tender. Move the saucepan off of the heat (with the lid still on) and let the rice sit for an additional 5-10 minutes.
Make Curry Roux
- In a small saucepan, melt the butter completely over medium heat and then add the flour. Using a silicone spatula, stir to combine.
- Once combined, reduce the heat to low. Continue to cook and stir until the mixture is a golden-brown (about 10-15 minutes).
- Add the curry powder, garam masala, and cayenne pepper (optional) to the saucepan. Mix well to combine and cook stirring for 20 seconds.
- Transfer the roux off the heat and into a medium bowl and set aside. Note: be sure the bowl is big enough to add an additional ladle of soup later on!
Prepare Vegetables + Meat
- Cut the onion in half (from root to tip) and again into ⅛" slices.
- Cut the potatoes into quarters. Soak in a bowl of water to remove the starch.
- Cut the carrot into ½” thick half moon discs
- Grate ginger and garlic cloves
- Once all of the produce has been prepped, cut the chicken (or beef) into 2" cubes.
Cook the Curry
- In a stock pot or dutch oven, heat 1 tablespoon of olive oil over medium heat and add the chicken or beef. Cook the meat (while occasionally stirring) until the meat is browned on all sides – about 5-6 minutes. Note: the meat does not need to be fully cooked, as it will continue to cook with the vegetables.
- Add the garlic and ginger to the pot and cook for 1 minute until the garlic and ginger become fragrant.
- Add the potatoes, carrots, onion, and broth into the pot and increase the heat to medium-high until the mixture begins to boil. Once it reaches a boil, immediately turn down the heat so that the mixture simmers. Cook for about 5 minutes or until the vegetables are ~50% cooked.
- In the bowl with the curry roux, add the soy sauce, ketchup, and a ladle of broth. Stir until he roux has dissolved. Add the entire curry mixture to the stock pot.
- Grate an apple and add to the stockpot (adjust more or less depending on the amount of sweetness). Mix gently without breaking up the vegetables. Taste the curry and add more apple or salt, if needed.
- Continue to simmer the curry until the vegetables are ~85-90% cooked before removing the pot off of the heat. Note: the vegetables will continue to cook due to the residual heat, and stopping around 85% will prevent the vegetables from becoming too soft.
Serve
- Serve the curry with a side of steamed rice.
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