Name: Kare Raisu (Homemade Japanese Curry Rice) Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6
Ingredients: For the Curry Spice Blend:; 2 tablespoons (7g) whole coriander seeds, toasted in a dry skillet until fragrant; 1 tablespoon (6g) whole cumin seeds, toasted in a dry skillet until fragrant; 1 tablespoon (6g) whole fenugreek seeds, toasted in a dry skillet until fragrant; 2 1/2 teaspoons (6g) cardamom seeds, toasted in a dry skillet until fragrant; 2 teaspoons (5g) whole black peppercorns, toasted in a dry skillet until fragrant; 1/2 teaspoon (2g) fennel seeds, toasted in a dry skillet until fragrant; 1 (2-inch) piece cinnamon (3g); 3 cloves; 1/2 of a star anise pod; 1 or 2 strips (1g) dehydrated orange peel; 2 tablespoons (16g) ground turmeric; 1/4 to 1/2 teaspoon (1 to 2g) chile powder, depending on the intensity of your chile powder and how spicy you want the curry; Pinch grated fresh nutmeg; For the Stew:; 1 pound (450g) boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 2 tablespoons (30ml) vegetable oil, plus more as needed; 1 large yellow onion (1 pound; 450g), diced; 8 ounces carrots (225g; about 3 medium), peeled and cut into 1/2-inch pieces; 1 quart (950ml) homemade chicken stock or store-bought low-sodium broth; 1 quart (950ml) homemade or instant dashi (see note); 1 pound (450g) Yukon Gold potatoes, peeled and cut into 1-inch chunks; Half of one 6-ounce apple, peeled, cored, and finely grated, minced, or puréed; 1/2 cup unsalted butter (4 ounces; 110g); 1/2 cup all-purpose flour (2 ounces; 55g); 1 (2-inch) piece peeled fresh ginger, finely grated; Curry Spice Blend; 1 cup frozen peas (5.5 ounces; 160g), if desired; Warm short-grain rice, for serving

Ingredients

(Servings: 6)

2 tablespoons (7g) whole coriander seeds, toasted in a dry skillet until fragrant

1 tablespoon (6g) whole cumin seeds, toasted in a dry skillet until fragrant

1 tablespoon (6g) whole fenugreek seeds, toasted in a dry skillet until fragrant

2 1/2 teaspoons (6g) cardamom seeds, toasted in a dry skillet until fragrant

2 teaspoons (5g) whole black peppercorns, toasted in a dry skillet until fragrant

1/2 teaspoon (2g) fennel seeds, toasted in a dry skillet until fragrant

1 (2-inch) piece cinnamon (3g)

3 cloves

1/2 of a star anise pod

1 or 2 strips (1g) dehydrated orange peel

2 tablespoons (16g) ground turmeric

1/4 to 1/2 teaspoon (1 to 2g) chile powder, depending on the intensity of your chile powder and how spicy you want the curry

Pinch grated fresh nutmeg

1 pound (450g) boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) vegetable oil, plus more as needed

1 large yellow onion (1 pound; 450g), diced

8 ounces carrots (225g; about 3 medium), peeled and cut into 1/2-inch pieces

1 quart (950ml) homemade chicken stock or store-bought low-sodium broth

1 quart (950ml) homemade or instant dashi (see note)

1 pound (450g) Yukon Gold potatoes, peeled and cut into 1-inch chunks

Half of one 6-ounce apple, peeled, cored, and finely grated, minced, or puréed

1/2 cup unsalted butter (4 ounces; 110g)

1/2 cup all-purpose flour (2 ounces; 55g)

1 (2-inch) piece peeled fresh ginger, finely grated

Curry Spice Blend

1 cup frozen peas (5.5 ounces; 160g), if desired

Warm short-grain rice, for serving

Pickled ginger and/or rakkyo (pickled Japanese scallion), for serving

Kare Raisu (Homemade Japanese Curry Rice) Recipe

Ingredients

For The Curry Spice Blend

For The Stew

Steps

Nutrition Facts

Comments

Kare Raisu (Homemade Japanese Curry Rice) Recipe

Ingredients

For The Curry Spice Blend

For The Stew

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts