Japanese Curry Rice

Name: Japanese Curry Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 tbsp Clarified Butter or Oil; 1 lb Chicken Breast; 0.5 piece Yellow Onion; to taste Kosher Salt; to taste Freshly Ground White or Black Pepper; 3.5 cloves Garlic; 1 inch Fresh Ginger; 2½ tbsp Japanese Curry Powder; 4 tbsp Flour; 4 cups Chicken Broth or Water; 1 piece Yukon Gold Potato; 1 piece Carrot; 1 tbsp Honey; ½ cup Golden or Regular Raisins; 1 cup Frozen Green Peas; 1 cup Steamed White Rice; 1 tbsp Sliced Chinese Chives or Scallions; 1 tbsp Pickled Daikon or Eggplant

JAPANESE·NON-VEGSource

A comforting and flavorful Japanese curry with tender chicken, vegetables, and a hint of sweetness.

35m4Servings

Nutrition

610kcal

24gProtein

83gCarbs

21gFat

Ingredients

INGREDIENTS

Clarified Butter or Oil

4 tbsp

Chicken Breast

1 lb

Yellow Onion

0.5 piece

Kosher Salt

To taste

to taste

Freshly Ground White or Black Pepper

To taste

to taste

Garlic

3.5 cloves

Fresh Ginger

1 inch

Japanese Curry Powder

2½ tbsp

Flour

4 tbsp

Chicken Broth or Water

4 cups

Yukon Gold Potato

1 piece

Carrot

1 piece

Honey

1 tbsp

Golden or Regular Raisins

½ cup

Frozen Green Peas

1 cup

FOR SERVING

Steamed White Rice

1 cup

Sliced Chinese Chives or Scallions

1 tbsp

Pickled Daikon or Eggplant

1 tbsp

Instructions

1Brown Chicken and Sauté Onions

Heat Fat

Heat the clarified butter or oil over high heat until lightly smoking.

Brown Chicken

Reduce heat to medium-high. Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes.

Sauté Onions

Add the onions, season with salt and pepper, and cook, stirring, until the onions are softened, about 3 minutes.

2Build Curry Base

Add Aromatics

Add the garlic and ginger and cook, stirring, until aromatic, about 30 seconds.

Toast Spices

Add the curry powder and cook, stirring, until lightly toasted, about 30 seconds.

Incorporate Flour

Add the flour and cook, stirring, until no pockets of dry flour remain, about 30 seconds.

3Simmer Curry

10m

Add Liquid and Vegetables

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.

Cook Until Tender

Cover and cook until the potatoes and carrots are tender but not falling apart, about 10 minutes.

4Finish and Serve

Season

Season to taste with salt, pepper, and more honey if desired.

Add Peas

Stir in the peas.

Serve

Serve with steamed white rice, thinly sliced Chinese chives or scallions, and Japanese pickles.

Tips

For a richer flavor, use clarified butter. If using oil, a neutral oil like canola or vegetable is best.

Adjust the amount of curry powder to your spice preference. You can also add a pinch of cayenne for extra heat.

If you prefer a thicker curry, you can add a little more flour or let it simmer uncovered for a few extra minutes.

This curry can be made ahead of time and reheated. The flavors will meld and deepen overnight.

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