Main dishes
Kare raisu: Japanese curry and rice
Japanese chicken curry with potatoes, carrots and rice. Make a mild curry roux from butter, flour and curry powder to thicken the sauce.
- Total time
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Japanese
Ingredients
Stew
Roux
Rice
Method
Prepare the ingredients
Cut 500 g chicken into 3 cm cubes, 250 g onion into strips, 200 g carrot into half-moons and 350 g potato into 3 cm cubes. Chop 6 g garlic and 10 g ginger. Keep meat and vegetable boards separate.
Sauté the onion
Heat 15 g oil and soften onion over medium heat for 8 minutes. Stir in garlic and ginger for 1 minute.
Add chicken and vegetables
Add chicken and cook 3 minutes, turning. Add carrot, potato, 800 ml water and 3 g salt. Bring to a gentle simmer, skim foam and partly cover.
Simmer the stew
Simmer over low heat 20–25 minutes until vegetables are tender and chicken reaches 74 °C inside. Add small amounts of hot water if needed.
Cook the rice
Meanwhile rinse and drain 280 g rice. Bring to the boil with 500 ml water and cover. Cook very gently 15 minutes, switch off and rest covered 10 minutes. Adjust water if the packet requires it.
Make the roux
Melt 30 g butter over low heat. Stir in 30 g flour for 5 minutes until beige. Add 12 g mild curry powder for 30 seconds; remove before it burns.
Thicken the curry
Whisk three ladlefuls of hot stew liquid into the roux one at a time until smooth. Return to the stew, add 15 g soy sauce and cook uncovered 5 minutes, stirring. It should be thick but pourable.
Serve with rice
Fluff rice and divide among 4 plates. Place curry alongside, sharing chicken and vegetables evenly.
The step photos are illustrative.
Notes
Nutrition facts
1 of 4 servings
- Protein
- 37.8 g
- Carbohydrates
- 90.4 g
- Fat
- 14.4 g
- Saturated fat
- 5 g
- Fiber
- 7.1 g
- Sugars
- 6 g
- Sodium
- 602 mg
Informational estimate; brands, yield and uneaten fat or sauce affect the result. Quantities, times, servings and nutrition are AI proposals awaiting owner confirmation.
Reference source: USDA FoodData Central — SR Legacy (abril de 2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
A thick, mild curry served with white rice. Make the roux with butter, flour and curry powder; simmer vegetables and chicken in water before thickening.
Makes 4 servings. Rice cooks while the stew simmers, so their cooking times overlap.
Frequently asked questions
Can I use Japanese curry blocks?
They replace the roux and some seasoning. Follow the packet; quantities and nutrition will differ.
Why serve rice separately?
It lets you choose the sauce per bite and prevents rice absorbing it all.
What if the sauce is too thick?
Stir in hot water in 30 ml increments over low heat until pourable.
