https://www.copymethat.com/r/qsd28gKyY/homemade-japanese-curry-rice-kare-raisu/
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qsd28gKyY
2024-11-18 09:06:16
Homemade Japanese Curry Rice (Kare Raisu)
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Ingredients
- subheading: For the Curry Spice Blend:
- 2 tablespoons (7g) whole coriander seed, toasted in a dry skillet until fragrant
- 1 tablespoon (6g) whole cumin seed, toasted in a dry skillet until fragrant
- 1 tablespoon (6g) whole fenugreek seed, toasted in a dry skillet until fragrant
- 2 ½ 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
- ½ teaspoon (2g) fennel seed, toasted in a dry skillet until fragrant
- 1 (2-inch) piece cinnamon (3g)
- 3 cloves
- ½ of a star anise pod
- 1 or 2 strips (1g) dehydrated orange peel (optional; see note)
- 2 tablespoons (16g) ground turmeric
- ¼ to ½ teaspoon (1 to 2g) chili powder, depending on the intensity of your chili powder and how spicy you want the curry
- Pinch grated fresh nutmeg
- subheading: 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 ½-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 1 (6-ounce) apple, peeled, cored, and finely grated, minced, or puréed
- ½ cup unsalted butter (4 ounces; 110g)
- ½ cup all-purpose flour (2 ounces; 55g)
- 1 (2-inch) piece peeled fresh ginger, finely grated
- 3 tablespoons (25g) 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
Steps
Directions at seriouseats.com
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