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Japanese · Dinner

Japanese curry rice

Tender chicken, potatoes, and carrots in a mild, velvety Japanese curry built on browned onion and homemade toasted roux, spooned beside rice and crisp pickles.

About 1 hr 25 minTotal
About 1 hr 25 minActive
$$Cost
AdvancedDifficulty
Makes 8 servings
Japanese chicken curry rice with mild glossy brown curry, intact potato and carrot, tender chicken, white rice, and red fukujinzuke.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 8 servings

  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 tablespoons Japanese curry powder
  • 1/2 teaspoon garam masala
  • 2 tablespoons neutral oil
  • 2 pounds boneless skinless chicken thighs, cut in 1 1/2-inch pieces
  • 1 1/2 teaspoons kosher salt, divided
  • 3 large yellow onions, thinly sliced
  • 2 carrots, cut in 1-inch pieces
  • 1 1/2 pounds Yukon Gold potatoes, cut in 1 1/2-inch pieces
  • 6 cups low-sodium chicken stock
  • 1 small apple, peeled and finely grated
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce
  • 8 cups cooked Japanese short-grain rice
  • 1 cup fukujinzuke Japanese curry pickles

Instructions

  1. Melt butter over medium-low, whisk in flour, and cook until peanut-butter brown and nutty, 8 to 10 minutes. Stir in curry powder and garam masala for 30 seconds, then scrape the roux into a bowl.

  2. Heat oil in a . Season chicken with 1 teaspoon salt and brown in two batches until it reaches 165°F; transfer to a plate. Add onions and cook until deep gold, 15 to 18 minutes.

  3. Add carrots, potatoes, stock, apple, Worcestershire, soy, and remaining salt. Simmer gently until vegetables are tender but intact, 15 to 20 minutes, skimming excess foam.

  4. Whisk hot broth into the roux a ladle at a time until smooth, then stir it back into the pot. Return chicken and simmer 8 to 10 minutes until the curry is glossy and thick enough to coat rice without becoming paste-like.

  5. Rest curry off heat 5 minutes. Plate it beside—not completely over—the rice, with fukujinzuke at the edge so each diner can balance rich curry with crisp acidity.

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