A mild, thick and comforting Japanese-style curry with tender chicken, potatoes and carrots over white rice. Homemade roux gives the sauce its body while apple rounds out the spices without making it sweet. Family-friendly, generous and unmistakably homestyle kare raisu.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the chicken thigh into roughly 3 cm pieces. Cut the potato and carrot into medium chunks, thinly wedge the white onion, and mince the garlic and ginger. Grate the apple and have everything ready before turning on the heat.
Melt the unsalted butter in a small saucepan over medium-low heat. Add the flour and cook for 10 minutes, whisking constantly, until the roux is golden and smells toasted without burning. Add the curry powder, stir for 30 seconds, and remove from the heat.
Heat the vegetable oil in a medium pot over medium-high heat. Brown the chicken for 4 minutes, until no longer raw-looking on the outside. Add the onion, garlic and ginger and cook for another 4 minutes, until the onion is soft and slightly sweet without becoming deeply browned.
Add the potato, carrot, apple, water, soy sauce, and salt. Bring to a boil, lower to medium-low heat, cover, and simmer for 15 minutes, until the potato and carrot are tender while still holding their shape.
Reduce the heat to low and add the roux gradually, stirring until fully dissolved. Cook for another 5 minutes, scraping along the bottom, until the sauce becomes thick, smooth and glossy and coats the chicken and vegetables well. Serve immediately over hot cooked white rice. And that's it! Mild curry, happy spoon, and no mysterious curry blocks required. 🍛
