Japanese Curry (Kare Raisu) | Kenji's Cooking Show

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She also has a great video of how to make it from scratch here, using quite a different technique than I do: How to Make Japanese Chicken Curry (R...


Japanese Curry Rice Recipe  (serves 4):

4 tablespoons clarified butter or oil
1 pound chicken breast, cut into 1 1/2-inch chunks
1/2 a large yellow onion, cut into 1/2-inch slices
Kosher salt and  freshly ground white or black pepper
3-4 medium cloves garlic, minced
1-inch knob fresh ginger, minced
2-3 tablespoons Japanese curry powder, such as S&B
4 tablespoons flour
4 cups chicken broth or water
1 large Yukon gold potato, peeled and cut into 1 1/2-inch chunks
1 large carrot, peeled and cut into 1 1/2-inch chunks
1 tablespoon honey
1/2 cup golden or regular raisins
1 cup frozen green peas

Steamed white rice, sliced Chinese chives or scallions, and pickled daikon or eggplant for serving

1. Heat the butter over high heat until lightly smoking. Reduce heat to medium-high. Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the onions, season with salt and pepper, and cook, stirring, until the onions are softened, about 3 minutes.

2. Add the garlic and ginger and cook, stirring, until aromatic, about 30 seconds. Add the curry powder and cook, stirring, until lightly toasted, about 30 seconds.

3. Add the flour and cook, stirring, until no pockets of dry flour remain, about 30 seconds. Add the broth or water and stir to dissolve the flour. Add  the potatoes, carrots, honey, and raisins. Bring to a simmer, then reduce heat to maintain a bare simmer. Cover and cook until the potatoes and carrots are tender but not falling apart, about 10 minutes.

4. Season  to taste with salt, pepper, and more honey if desired. Stir in the peas. Serve with steamed white rice, thinly sliced Chinese chives or scallions, and Japanese pickles.