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Classic Japanese Curry (Kare Raisu)
Traditional dish · Japanese
A comforting and deeply flavorful Japanese curry, featuring tender chunks of meat and vegetables simmered in a rich, savory roux. Traditionally served over rice.
Ingredients
- Chicken thighs500g
- Potatoes2 medium
- Carrots2 medium
- Onion1 large
- Garlic2 cloves
- Ginger1 inch piece
- Vegetable oil2 tbsp
- Water700ml
- Japanese curry roux blocks100g
- Soy sauce1 tbsp
- Ketchup1 tbsp
- Saltto taste
- Black pepperto taste
- Cooked Japanese rice4 servings
Steps
- 1
Cut chicken thighs into bite-sized pieces. Peel and chop potatoes, carrots, and onion into similar sizes. Mince garlic and grate ginger.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onion to the pot and sauté until softened and lightly browned, about 5-7 minutes.
- 4
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 5
Return the chicken to the pot. Add chopped potatoes and carrots. Pour in water.
- 6
Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until vegetables are tender.
- 7
Turn off the heat. Break the Japanese curry roux blocks into pieces and add them to the pot. Stir until completely dissolved.
- 8
Turn the heat back on to low and simmer gently for another 5-10 minutes, stirring occasionally, until the curry thickens.
- 9
Stir in soy sauce and ketchup. Season with salt and black pepper to taste.
- 10
Serve hot over cooked Japanese rice.
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