Kare Raisu (aka Japanese Curry Rice)

Japanese style curry with rice.

Source: J. Kenji López-Alt

Serves 2

Ingredients

• 1 tablespoon of oil or clarified butter
• 200g diced chicken thigh or breast
• 1 small onion, sliced
• 2-3 cloves of garlic, minced
• 1 small knob of ginger, minced
• Half a pack of Japanese curry cubes
• 500ml chicken stock or water
• 1 medium potato, diced
• 1 medium carrot, diced
• 1 tablespoon of honey
• 100g frozen peas
• Spring onions to garnish, sliced
• A dash of soy sauce

Method

1. Place a pan over a medium heat and add the oil or butter.
2. Add the chicken and cook for a few minutes until it starts to brown.
3. Add the onions and continue to cook until soft.
4. Add the garlic and ginger and cook for another minute.
5. Add the stock or water, along with the carrot and potato.
6. Bring to a boil and simmer for 10 minutes.
7. Add the curry cubes and honey. Stir until the sauce begins to thicken.
8. Continue to simmer until the chicken is cooked through and the vegetables are soft. If the sauce gets too thick, add a splash of water.
9. Add the peas and soy sauce, and cook for another few minutes.
10. Serve over white rice with sliced spring onions.