Japanese Style Chicken Curry
Japanese-Style Chicken Curry (Wafuu Chicken Curry)
Free of: gluten and all top allergens
Wafuu Chicken Curry is a very popular weeknight meal in Japan. It’s mild, and richly comforting. The combo of potatoes and apples makes it a great fall recipe, and the mild slightly sweet flavor is a big hit with kids.
Traditional ingredients used in this recipe often contain soy, gluten/wheat, peanut, and sometimes bonito flakes (fish). I’ve replaced these allergens with delicious allergen-free substitutions, without the slightest sacrifice to flavor.
Feel free to double this recipe so you have leftovers throughout the week, as it only gets better on days two and three!
4 cups chicken broth (look for allergen-safe brands)
3-inch square piece Kombu seaweed
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 tbsp canola oil, divided
1½ cups diced yellow onion
2 tsp finely minced or grated fresh ginger
2 tsp finely minced garlic
2 tbsp curry powder
1/8 tsp cayenne pepper
3 tbsp brown rice flour (preferably superfine)
2 tbsp crushed tomatoes
2 tsp apple cider vinegar, divided
2 large carrots, peeled and cut into ½-inch rounds
1 pound Yukon Gold potatoes, cut into 1-inch pieces
1 bay leaf
1½ Fuji apples, peeled, cored and roughly grated (1 cup)
2 tsp honey
4 cups cooked white rice
1. Combine chicken broth and Kombu in a medium pot. Bring to a simmer over medium-high heat, reduce heat to medium-low and simmer for 15 minutes.
2. Generously season chicken with salt and pepper. Add 2 tbsp oil to a large skillet or Dutch oven over high heat. Once oil is just starting to shimmer, add chicken and cook, stirring often, until golden brown on all sides, about 6 minutes. Remove pan from heat and transfer chicken to a plate.
3. Return pan to stove, reduce heat to medium-high, and add remaining 2 tbsp oil. Add onion, ginger and garlic, and cook, stirring often, until onions are starting to soften, about 2 minutes. Add curry powder and cayenne, and cook, stirring, 1 minute more. Sprinkle in the brown rice flour, and cook, stirring continuously, until browned and aromatic, about 2 minutes.
4. Remove pan from heat and add ½ cup broth, stirring vigorously to combine. Add two more ½ cups broth, stirring vigorously after each addition, and incorporating any browned bits from bottom of the pan.
5. Return pan to heat, remove Kombu, and add remaining chicken broth, crushed tomatoes and 1 tsp cider vinegar. Stir well to combine, scraping up remaining browned bits from bottom of pan.
6. Add carrots, potatoes, reserved chicken, and bay leaf. Bring to a boil, reduce heat to medium-low and loosely cover. Cook at a slow simmer, stirring often, for 30 minutes, or until potatoes are just tender when pricked with a fork.
7. Add shredded apple, honey, 1 tsp apple cider vinegar and a big pinch of salt. Stir well and loosely cover. Continue to cook at a slow simmer for 15 minutes, or until the apples have melted into the curry, and the potatoes and carrots are really tender.
8. Serve over steamed rice.
Japanese-Style Chicken Curry (Wafuu Chicken Curry) © 2013 by Cybele Pascal
This recipe first appeared in the Fall 2013 issue of Allergic Living Magazine