Kare Raisu aka Japanese Curry Rice from Scratch (no curry cubes)

 


Japanese curry isn't your average spicy Sri Lankan curry- its sweet and salty but still has that hit of spice that we love.

This is my version of kare raisu from scratch, roux and all, because good curry cubes are impossible to come by.

For the vegetable and chicken base:

1 cup of diced chicken breast

2 large potatoes, diced

2 large carrots, diced

1 small apple, grated

1/4 cup green peas

1 big onion, finely diced

3 cloves garlic, finely diced

1/2 inch ginger, grated

1 tbsp soy sauce

1 tsp honey

Salt and pepper to taste

Butter, as needed

6 cups chicken stock

2 tbsp tomato sauce

3 bay leaves

Caramelize the onions in butter. Then add the garlic, ginger, and apple. Let it cook for a minute before adding the chicken and seasoning. Fry it until the chicken had browned. Then add the rest of the vegetables and sautee for 3-4 minutes. Add the stock, bay leaves, honey, and tomato sauce and let it simmer down slowly until the vegetables are cooked through.


For the curry roux:

2 tbsp butter

4 tbsp flour

Curry mix (blend 1tsp raw curry powder, 1/ tsp chillie powder, 1/4 tsp garam masala with water)

Heat the butter and add the flour, stirring on a low heat until it browns. Add the wet curry mix and blend thoroughly until no lumps remain.


When the stock has reduced and the vegetables are cooked, stir in the curry roux. Bring to a boil and turn off the heat. Cover and leave to settle for 5 minutes. Stir and serve with rice.





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