Japanese Curry (Kare Raisu)

Ingredients

• 4 tablespoons Clarified Butter (fat only, no milk proteins; can substitute regular unsalted butter or ghee)
• 1 pound Chicken Breast (skinless, boneless, diced into bite‑size pieces)
• 2 medium Yukon Gold Potato (peeled and cubed)
• 1 large Carrot (peeled and sliced)
• 0.5 medium Onion (sliced into chunky slivers)
• 3 cloves Garlic (smashed and minced)
• 1 inch Fresh Ginger (peeled and thinly sliced)
• 2 tablespoons Japanese Curry Powder (SMB brand or any Japanese‑style curry blend)
• 4 tablespoons All-Purpose Flour (for the roux)
• 4 cups Chicken Stock (low‑sodium; can use store‑bought or homemade)
• 2 teaspoons Honey (adds subtle sweetness)
• 2 tablespoons Raisins (optional, adds texture and sweetness)
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (freshly ground, or to taste)
• a pinch MSG (optional, boosts umami)
• 0.5 cup Frozen Peas (added at the end for color and sweetness)
• 2 tablespoons Chinese Chives (thinly sliced, garnish)

Instructions

1. Prep All Ingredients

   Dice the chicken breast, peel and cube the potatoes, slice the carrot, slice the onion into chunky slivers, smash and mince the garlic, peel and thinly slice the ginger.

   Time: PT15M

2. Melt Clarified Butter

   Add the clarified butter to the skillet over medium heat and let it melt completely.

   Time: PT2M

3. Sear the Chicken

   Add the diced chicken to the hot butter and sear, stirring occasionally, until the pieces are lightly browned on all sides.

   Time: PT5M

4. Sauté Onion

   Add the sliced onion to the skillet and cook, stirring, until it becomes translucent and just starts to turn golden.

   Time: PT5M

5. Add Garlic and Ginger

   Stir in the minced garlic and sliced ginger and sauté for about 1–2 minutes until fragrant.

   Time: PT2M

6. Create the Curry Roux

   Sprinkle the Japanese curry powder and flour over the aromatics, stirring constantly to form a roux. Cook for 2–3 minutes until the mixture turns a light golden‑brown and smells toasted.

   Time: PT3M

7. Incorporate Chicken Stock

   Gradually whisk in the chicken stock, adding a little at a time, until the roux is fully incorporated and the sauce is smooth.

   Time: PT5M

8. Add Potatoes and Carrots

   Stir the cubed potatoes and sliced carrots into the pot, bring the mixture to a gentle simmer.

   Time: PT5M

9. Simmer Until Tender

   Cover partially and let the curry simmer for about 15 minutes, or until the potatoes and carrots are fork‑tender.

   Time: PT15M

10. Season and Sweeten

    Stir in the honey, raisins, salt, pepper, and a pinch of MSG. Taste and adjust seasoning as needed.

    Time: PT2M

11. Finish with Peas

    Add the frozen peas, cook for another 2 minutes until heated through.

    Time: PT2M

12. Garnish and Serve

    Sprinkle chopped Chinese chives over the curry and serve hot over steamed rice.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g