Gluten-Free Japanese Curry

Ingredients

• 2 tbsp unsalted butter
• 3 tbsp rice flour
• 3/4 tbsp Japanese curry powder
• 3/4 tbsp garam masala
• 1/2 tsp cayenne pepper powder, optional
• 2 tbsp vegetable oil
• 1 pound boneless, skinless chicken breast, cut into 1 1/2 inch cube
• 1 tsp freshly grated ginger
• 3 cloves garlic, finely minced
• 3 small carrots, cut into 1/2” thick half moon discs
• 2 small onions, cut into big slices
• 2 celery stalk, cut into 1 inch thick
• 3 medium potatoes, cut into 1 inch cubed
• 3 cups low sodium chicken stock
• 1 1/2 tbsp gluten-free soy sauce or tamari
• 1/2 small sweet apple (around 75-100 grams)
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. 1

   Preheat a small saucepan over low heat. Add...: 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.

2. 2

   Add curry powder, garam masala and cayenne pepper...: Add curry powder, garam masala and cayenne pepper powder. Mix well and cook for 15-20 seconds.

3. 3

   Turn off the heat and transfer the roux...: Turn off the heat and transfer the roux into a medium bowl. Set aside.

4. 4

   In a dutch oven, heat vegetable oil over...: In a dutch oven, heat vegetable oil over medium to high heat. Cook the chicken breast until the sides are getting browned.

5. 5

   Turn the heat to low and add ginger...: Turn the heat to low and add ginger and garlic. Cook until fragrant.

6. 6

   Add carrots, onions, celery stalk, potatoes and chicken...: Add carrots, onions, celery stalk, potatoes and chicken broth. Turn the heat to medium and cook until they begin to boil.

7. 7

   Once they boil, turn the heat into low...: Once they boil, turn the heat into low and let them simmer for 5-10 minutes or until 50% cooked.

8. 8

   Take 1 ladle of the cooking liquid from...: 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.

9. 9

   Pour the roux mixture into the dutch oven,...: Pour the roux mixture into the dutch oven, and stir well.

10. 10

    Grate the apple, add it into the pan,...: Grate the apple, add it into the pan, add salt and pepper. Mix carefully so the vegetables are still in its shape. Taste to test. Add more grated apple, salt, and pepper if needed.

11. 11

    Continue to simmer the curry until the vegetable...: Continue to simmer the curry until the vegetable are almost tender but still hold their shape before removing the pot off of the heat. Serve with rice.