Japanese Curry (Mild)
Thick, mildly spiced Japanese curry with fall-apart tender vegetables over white rice. The grated apple adds natural sweetness without heat, making this gentler than most curries while still deeply comforting.
Japanese Curry (Mild)
Thick, mildly spiced Japanese curry with fall-apart tender vegetables over white rice. The grated apple adds natural sweetness without heat, making this gentler than most curries while still deeply comforting.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- High FODMAP
- High FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
Curry
Curry Roux
Serving
Instructions
Melt butter in a small saucepan over medium-low heat until fully melted and foaming.
Equipment: small saucepanAdd rice flour and stir constantly for 3 minutes, until the mixture turns golden and smells toasted.
Tip: Stir constantly to prevent burning and develop nutty flavorAdd curry powder, garam masala, and salt, stirring to combine.
Continue stirring for 2 more minutes until the spices are fragrant and evenly distributed. Remove from heat and set aside.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering.
Equipment: large pot, Dutch ovenAdd chicken cubes and cook for 5-6 minutes, stirring occasionally, until browned on most sides.
Add carrots and potatoes, stirring to coat with the oil and chicken drippings.
Pour in chicken broth and bring to a boil. Add grated apple, honey, and tamari, stirring to distribute evenly.
Once boiling, reduce heat to medium-low and simmer uncovered for 25 minutes, until carrots and potatoes are fork-tender.
Tip: Vegetables should be fork-tender and almost falling apart when pressedAdd the prepared curry roux to the pot, breaking it up with a spoon and stirring continuously until fully dissolved into the liquid.
Simmer for 10 more minutes, stirring occasionally, until the sauce has thickened. Taste and adjust salt if needed.
Tip: Sauce should coat the back of a spoon when readyServe hot over steamed white rice, with pickled ginger on the side if desired.
Make the Roux
Make the Curry
Notes
Storage
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. The curry actually improves overnight as the flavors meld. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen the sauce.
Low-FODMAP modification
To make this recipe low-FODMAP compliant: omit the apple and replace with 2 tablespoons maple syrup plus a pinch of cinnamon. Substitute the honey with additional maple syrup. The curry will be slightly less complex but still delicious.
No onion or garlic
Traditional Japanese curry builds its base with onion and garlic. This version skips both to avoid high-FODMAP triggers. The grated apple and long-simmered vegetables create depth without them.
SCD modification
For SCD followers: use almond flour in the roux instead of rice flour, substitute cauliflower rice or mashed butternut squash for white rice, and omit potatoes entirely (or replace with extra carrots).
Grated apple secret
This is the traditional sweetening method in Japanese curry. The apple dissolves into the sauce, adding natural sweetness and body. Use a box grater or food processor.
Vegetarian option
Replace chicken with 14 oz (400g) firm tofu (pressed and cubed) or an extra cup of vegetables. Use vegetable broth instead of chicken broth. Add tofu in the last 10 minutes of simmering to prevent it from breaking apart.
Spice sensitivity
If even mild curry powder bothers you, reduce to 1 tablespoon and omit the garam masala. Build flavor with an extra tablespoon of maple syrup and 1 teaspoon of ground ginger instead.
Make-ahead
The roux can be made up to a week ahead and refrigerated. The completed curry tastes even better the next day—having gentle, ready-to-reheat meals on hand reduces stress when cooking feels impossible.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
