Japanese Curry – Kare Raisu

Ingredients for 4 servings:

• 500 g chicken
• 4 cups rice
• 4 large potatoes
• 4 carrots
• 1 onion(s)
• 1 clove(s) garlic
• 1 piece(s) ginger root
• 300 ml chicken broth
• 1 tbsp soy sauce
• 3 tbsp curry powder
• 3 tbsp flour
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Chop one or two onions finely. Finely chop a clove of garlic or use a press. Grate the ginger. Peel the potatoes and dice them into bite-sized pieces. Peel the carrots and also cut them into bite-sized pieces. Then cut the meat into roughly the same size pieces. You can, of course, use other meat instead of chicken. Heat oil in a pot, large pan, or wok and brown the meat, then add the potatoes and carrots. Pour in water and simmer for 20 minutes. Meanwhile, heat oil in another pot and add the onions, garlic, and ginger. Add about 3 tablespoons of curry powder, 3 tablespoons of flour, and a little pepper. Then add 300 ml of chicken stock (you can also use chicken stock powder or cubes) and a tablespoon of soy sauce. Add the sauce to the meat, stir, and simmer for another 20 minutes. Depending on how long the rice needs to cook, you can also start cooking it sooner or later if it needs more or less than 20 minutes. Tip: Instead of regular rice, use sticky rice. However, you’ll need to soak it in water for a few hours and then wash it before cooking. Editor’s note: In the video “Around the World with Chef – Japanese Curry,” Lars uses Japanese curry stock cubes instead of curry powder. They come in varying degrees of spiciness and can be found in many Asian markets.