Kare Raisu (Homemade Japanese Curry Rice) Recipe
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Prep Time
5m
Cook Time
1h
Total Time
1h 5m
This flavorful Japanese curry rice is made with a homemade spice blend of coriander, cumin, cardamom, black peppercorns, and other aromatic spices. The stew is cooked with boneless chicken thighs, vegetables, and a ginger-infused roux. Serve over short-grain rice with pickled ginger for a comforting meal.
Recipe Options
Ingredients
Servings:
6
Scale:
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0.25
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For The Curry Spice Blend
For The Stew
Steps
1
For the Curry Spice Blend: In a spice grinder, combine coriander, cumin, fenugreek, cardamom, black peppercorns, fennel, cinnamon, cloves, star anise, and orange peel (if using) and grind to a fine powder. Empty into a small bowl and combine with turmeric, chili powder, and nutmeg, then set aside.
2
For the Stew: Season chicken all over with salt and pepper. In a large Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes. Transfer chicken to a plate and set aside.
3
Add onion to Dutch oven, lower heat to medium-low, and cook, stirring, until golden, about 10 minutes. Add carrots and cook for 4 minutes. Add chicken stock and dashi and bring to a simmer over high heat; reduce heat to maintain a simmer.
4
Cut up chicken into bite-size pieces and add back to pot, along with any accumulated juices. Add potatoes and apple and cook at a gentle simmer until potatoes are tender and carrots can easily be pierced with a fork, about 15 minutes.
5
Meanwhile, in a medium saucepan, melt butter over medium heat until foaming. Stir in flour and cook, stirring, until roux is a deep caramel brown, about 20 minutes. Stir in ginger and 3 tablespoons (25g) curry spice blend and cook for 1 minute. Remove from heat and let cool slightly.
6
Scrape roux into stew pot, stir well, and simmer until broth has thickened. Season with salt and pepper. Stir in peas, if using, and cook until heated through.
7
Serve curry with cooked rice and pickled ginger and/or rakkyo.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories819kcal
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Fat34g
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Saturated Fat12g
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Carbohydrates73g
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Fiber11g
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Sugar11g
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Protein53g
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Cholesterol189mg
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Sodium676mg
Percent Daily Values are based on a 2,000 calorie diet.