Homemade Japanese Curry Rice (Kare Raisu) Recipe

Serves: 6 Save

Ingredients (29)

  • 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 (see note)
  • 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 (optional; see note)
  • 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 pepperr
  • 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

Directions

Learn how to make this recipe at Serious Eats

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