Gluten-Free Japanese Curry in 30 Mins
Japanese curry: master this comforting, gluten-free chicken curry in under 30 minutes. Perfect for a quick and satisfying weeknight meal.
Ingredients
- 2 tbsp unsalted butter
- 3 tbsp rice flour
- ¾ tbsp Japanese curry powder
- ¾ tbsp garam masala
- ½ tsp cayenne pepper powder, optional
- 2 tbsp vegetable oil
- 1 pound boneless, skinless chicken breast, cut into 1 ½ inch cubes
- 1 tsp freshly grated ginger
- 3 cloves garlic, finely minced
- 3 small carrots, cut into ½” thick half moon discs
Instructions
- Preheat a small saucepan over low heat. Add butter and melt completely. Add rice flour and combine. Keep stirring until the paste is getting golden brown.
- Add curry powder, garam masala and cayenne pepper powder. Mix well and cook for 15-20 seconds.
- Turn off the heat and transfer the roux into a medium bowl. Set aside.
- In a dutch oven, heat vegetable oil over medium to high heat. Cook the chicken breast until the sides are getting browned.
- Turn the heat to low and add ginger and garlic. Cook until fragrant.
- Add carrots and chicken broth. Turn the heat to medium and cook until they begin to boil.
- Once they boil, turn the heat into low and let them simmer for 5-10 minutes or until 50% cooked.
- Take 1 ladle of the cooking liquid from the dutch oven, pour into the roux, add gluten-free soy sauce and stir until the roux is fully dissolved.
Video
Notes
- For the roux, stir constantly to prevent burning and ensure an even golden brown color. Don't rush this step.
- To ensure your chicken breast is fully cooked and safe, aim for an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- This curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure your chicken breast is fully cooked and safe, aim for an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- This curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.