Japanese curry rice

Method

1. 1

   Step 1

   Make the roux: melt the butter (opens in a new tab) in a frying pan over low heat, stir in the flour and cook, stirring, until it smells nutty and turns light brown. Stir in the curry powder (opens in a new tab) and garam masala (opens in a new tab) for 30 seconds, then take off the heat.

   • 10 min
   • low heat
   • Frying pan / skillet (opens in a new tab)
2. 2

   Step 2

   Rinse the rice until the water runs nearly clear and cook it in a rice cooker (opens in a new tab) or covered pan until tender; keep warm.

   • 20 min
   • Rice cooker (opens in a new tab)
3. 3

   Step 3

   Heat the oil in a pot and cook the onions (opens in a new tab) until soft and golden. Add the garlic (opens in a new tab), ginger and chicken and cook until the chicken is no longer pink outside.

   • 10 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw chicken.

   

4. 4

   Step 4

   Add the carrot (opens in a new tab), potato (opens in a new tab), stock and grated apple (opens in a new tab). Simmer, partly covered, until the vegetables are tender.

   • 20 min
   • medium-low heat
5. 5

   Step 5

   Ladle a little hot broth into the roux and whisk smooth, then stir it into the pot with the honey (opens in a new tab), soy sauce (opens in a new tab), ketchup (opens in a new tab), Worcestershire and salt. Simmer, stirring, until thick and glossy.

   • 5 min
   • low heat

   Food safety: Chicken should reach 74 °C.

   

6. 6

   Step 6

   Serve the curry spooned alongside the rice.