Japanese Curry: A Comforting Gluten-Free Twist

Celiac.com 01/11/2025 - Japanese curry, or "kare," is a beloved dish that has become a staple in Japanese households and restaurants. Its origins trace back to the late 19th century when the British Navy introduced curry powder to Japan. Over time, the dish evolved, blending Indian-inspired spices with a uniquely Japanese taste profile. Unlike its spicier Indian counterpart, Japanese curry is milder, slightly sweet, and has a thick, stew-like consistency. It’s often served with rice and a variety of proteins and vegetables, making it a hearty and versatile comfort food.

For those who follow a gluten-free diet, enjoying Japanese curry can be a challenge due to the traditional roux, which contains wheat flour. This recipe recreates the iconic flavors of Japanese curry with a homemade gluten-free roux, ensuring everyone can savor this warming dish. Packed with tender chicken, potatoes, carrots, and a rich, aromatic curry sauce, this dish is perfect for a cozy meal that feels like a hug in a bowl.

Gluten-Free Japanese Curry Recipe

Celiac.com Sponsor (A12):
Ingredients

For the Curry:

• 2 tablespoons neutral cooking oil (e.g., vegetable or sunflower oil)
• 1 pound chicken thighs or beef, cut into bite-sized pieces
• 1 large onion, sliced
• 2 medium carrots, peeled and sliced into rounds
• 2 medium potatoes, peeled and cut into chunks
• 4 cups gluten-free chicken or vegetable stock
• 1 apple, grated (optional, for sweetness)

For the Gluten-Free Curry Roux:

• 2 tablespoons gluten-free all-purpose flour
• 2 tablespoons butter or dairy-free alternative
• 2 tablespoons gluten-free soy sauce or tamari
• 2 teaspoons gluten-free curry powder
• 1 teaspoon gluten-free garam masala
• 1 teaspoon gluten-free ground turmeric
• 1 teaspoon gluten-free paprika
• 1 teaspoon honey or sugar (optional)

To Serve:

• Cooked white or brown rice
• Pickled ginger or Japanese pickles (optional garnish)

Instructions

Prepare the Roux:
In a small saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste. Add the curry powder, garam masala, turmeric, and paprika. Cook for another minute to toast the spices. Slowly whisk in the soy sauce or tamari until combined. Remove from heat and set aside.

Cook the Curry:
Heat the cooking oil in a large pot over medium heat. Add the chicken or beef and sear on all sides until lightly browned. Remove the meat from the pot and set it aside.

In the same pot, add the onions and sauté until translucent, about 3-5 minutes. Stir in the carrots and potatoes, cooking for another 2-3 minutes. Return the seared meat to the pot.

Simmer the Curry:
Pour in the stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender and the meat is cooked through. Stir occasionally to prevent sticking.

Thicken with the Roux:
Gradually stir the prepared roux into the simmering curry. Stir well to ensure it dissolves completely and thickens the sauce. Add the grated apple and honey for sweetness, if desired. Simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt or additional soy sauce if needed.

Serve:
Ladle the curry over bowls of warm rice and garnish with pickled ginger or Japanese pickles, if using. Serve hot and enjoy!

This gluten-free Japanese curry captures the essence of the traditional dish while being accessible to those with dietary restrictions. Its rich, savory-sweet flavors are sure to make it a new favorite at your dining table!