Paleo Japanese Curry - Gluten Free

Gluten Free Japanese Curry

Today I am going to share one of my all-time favorite dishes. Japanese Curry. I have adopted a paleo-ish diet and found a way to make this delicious dish without the gluten or the guilt. So let's dig in....

Japanese curry? Your probably thought curry was from India. Or maybe Thailand. Who knew the Japanese had their own signature take on curry? Japanese curry belongs to the group of Japanese foods that have origins in European cuisine, called Yohshoko. It was introduced to Japan in late 1800 by the British and originally it was Western-style stews mixed with curry powder. The Japanese adapted curry to their own version, Curry Rice (Kare Raisu, カレーライス) soon after. By 1950s the curry roux in block form was sold by S&B Foods and everyone could make it easily at home. What is the difference between Japanese and Thai or Indian curry? The Japanese curry sauce is much thicker and sweeter and it’s always served with rice.

Curry is BIG in Japan and is a popular comfort food served in restaurants, schools, and in most Japanese homes. It is a meat and vegetable stew simmered in velvety smooth, sweet and mildly spiced curried gravy served over sticky white rice. Mmmmmm.... Did you say gravy? It is so popular it is unofficially Japan's national dish due to the sheer volume of packaged Curry mix sold every year.

Japanese curry sauce is most commonly made from instant curry roux, available in block and powder forms. Typically the mix comes in segmented bars like chocolate that you break off and add to a boiling pot of sautéd meat and veggies. Unfortunately, commercial curry bases contain ingredients like wheat flour, palm oil, monosodium glutamate, and other mysterious chemical flavorings and preservatives.

I love Japanese Curry with Rice. Maybe a little too much. It has always been a guilty pleasure that borders on an obsession. Okay, an addiction. Unfortunately, commercial curry bases like S&B and House brand contain ingredients like wheat flour, palm oil, monosodium glutamate, and other mysterious chemical flavorings and preservatives. So while it makes an amazingly rich, curry-bomb stew, it is not exactly Paleo-friendly or appropriate for people who are gluten sensitive or celiac.

Making Japanese Curry roux from scratch tastes amazingly better and eliminates the chemicals and unnatural additives. My recipe (through lots or research, development, trial and error) thickens the gravy using Tapioca starch so it stays pretty Paleo and keeps the sodium and carbs in the safe zone. This recipe makes a very tasty S&B Golden Curry clone that is both gluten-free and Paleo-friendly. So say goodbye to those chemical curry candy bars. Toss them in the trash and make it from scratch.

Ingredients: 4 servings
1-1.5 lbs. chicken thighs, chunked
1 Onion, medium size, chopped2 Carrots, chopped 
2 Potatoes, medium size, chopped 
3 Tbs Organic Butter
3 cups Organic Beef Broth

2 Tbs. Organic Ketchup

1 Tbs. Worscester Sauce

1 TBS organic Honey

1 organic red apple, peeled, and puréed or 1/4 cup Apple Sauce

1 teaspoon Apricot Jam (optional)


For the Curry Roux:
4 TBS organic, pastured Butter
1/4 cup Tapioca Starch3 TBS S&B Curry powder 
2TBS Garam Masala
1 teaspoon sea salt


Melt the butter in a small pot or pan. Add the gluten-free flour mix, curry, garam masala, salt, Whisk it all together quickly until it thickens into a paste. When done take it off the heat and set aside until the stew is done and you are ready to use it. This is your home made S&B curry brick


Directions: 

In a large pot, melt butter and brown the onions (approx. 10-15 minutes)
Add meat and stir-fry until lightly browned (approx. 5 minutes).
Add carrots, potatoes or other vegetables.
Add beef broth and bring to boil.
Reduce heat, cover and simmer until meat is tender (approx. 10 minutes).
Add Curry Roux. Cut into pieces and add to the pot.
Stir until completely melted.

Add apple, Worcestershire sauce, and ketchup. Simmer for 5 minutes, stirring constantly.

Serve over white rice.


I hope you love this meal as much as I do. Let me know in the comments how this recipe comes out for you! It is such an awesome dish and is probably my all time favorite way to make beef stew.

The views expressed on this site are my opinions and should not be taken as a substitute for qualified medical expertise. I am not a Doctor. I do not give medical advice or make claims to cure any sickness, disease or affliction. I simply share my understanding of health and fitness. Please consult your Doctor or Health Care Practitioner before starting any diet or fitness routine.

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