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[H2] Kare Raisu (Japanese Curry Rice with Chicken)
By Lan LamPublished on October 2, 2023
[H3] Time
1 hour
[H3] Yield
Serves 4
[IMG: Kare Raisu (Japanese Curry Rice with Chicken)]
[H4] Ingredients
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces1¼ teaspoons kosher salt, divided1 tablespoon vegetable oil 1 onion, chopped (about 1¼ cups)2½ teaspoons grated fresh ginger 1 garlic clove, minced1 pound Yukon gold potato, peeled and cut into ¾-inch pieces2 carrots, peeled and cut into ½-inch pieces (about 1 cup)2⅔ cups chicken broth ½ Japanese Curry-Roux Bricks recipe 2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 4 cups cooked Japanese short-grain rice 1 scallion, sliced thin on bias Fukujinzuke (Japanese Pickles for Curry) or pickled ginger or lemon wedges
[H4] Before You Begin
Fukujinzuke is a traditional mixture of sweet-tart (sometimes vibrantly pink or red) pickled vegetables. Look for it in vacuum-sealed packages in the refrigerated section of your local Japanese or Korean grocery store, or make your own.
[H4] Instructions
Toss chicken and 1 teaspoon salt in bowl. Heat oil in medium saucepan over medium heat until shimmering. Add onion and remaining ¼ teaspoon salt and cook, stirring frequently, until onion is browned, about 8 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds.Add chicken and cook, stirring frequently, until chicken is no longer pink, about 3 minutes. Stir in potatoes and carrots. Add broth and bring to simmer over high heat. Adjust heat to maintain gentle simmer and cook until potatoes are just tender, about 20 minutes.Add curry-roux brick, soy sauce, and Worcestershire, and let block dissolve, about 1 minute. Stir gently, scraping curry from bottom of pot, and simmer until liquid thickens, about 3 minutes. Season with salt and pepper to taste.Divide rice evenly among 4 shallow bowls, spreading it over half of each bowl. Divide curry evenly among bowls, making sure to ladle curry next to rice. Sprinkle scallion over curry and serve with fukujinzuke, pickled ginger, or lemon wedges.
[IMG: Kare Raisu (Japanese Curry Rice with Chicken)]
Watch VideoPhotography by Beth Fuller. Styling by Catrine Kelty.
[H1] Kare Raisu (Japanese Curry Rice with Chicken)
[IMG: Headshot of Lan Lam]
By Lan Lam4.5(185)98CommentsGiftPrintSaveSaved
[H3] Time
1 hour
[H3] Yield
Serves 4
[H2] Ingredients
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces1¼ teaspoons kosher salt, divided1 tablespoon vegetable oil 1 onion, chopped (about 1¼ cups)2½ teaspoons grated fresh ginger 1 garlic clove, minced1 pound Yukon gold potato, peeled and cut into ¾-inch pieces2 carrots, peeled and cut into ½-inch pieces (about 1 cup)2⅔ cups chicken broth ½ Japanese Curry-Roux Bricks recipe 2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 4 cups cooked Japanese short-grain rice 1 scallion, sliced thin on bias Fukujinzuke (Japanese Pickles for Curry) or pickled ginger or lemon wedgesView Nutritional Information
[H2] Ingredients
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces1¼ teaspoons kosher salt, divided1 tablespoon vegetable oil 1 onion, chopped (about 1¼ cups)2½ teaspoons grated fresh ginger 1 garlic clove, minced1 pound Yukon gold potato, peeled and cut into ¾-inch pieces2 carrots, peeled and cut into ½-inch pieces (about 1 cup)2⅔ cups chicken broth ½ Japanese Curry-Roux Bricks recipe 2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 4 cups cooked Japanese short-grain rice 1 scallion, sliced thin on bias Fukujinzuke (Japanese Pickles for Curry) or pickled ginger or lemon wedgesView Nutritional Information
[H2] Ingredients
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces1¼ teaspoons kosher salt, divided1 tablespoon vegetable oil 1 onion, chopped (about 1¼ cups)2½ teaspoons grated fresh ginger 1 garlic clove, minced1 pound Yukon gold potato, peeled and cut into ¾-inch pieces2 carrots, peeled and cut into ½-inch pieces (about 1 cup)2⅔ cups chicken broth ½ Japanese Curry-Roux Bricks recipe 2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 4 cups cooked Japanese short-grain rice 1 scallion, sliced thin on bias Fukujinzuke (Japanese Pickles for Curry) or pickled ginger or lemon wedgesView Nutritional Information
[H2] Why This Recipe Works
Kare raisu, or curry rice, is Japan's go-to comfort food: a bowl filled with fragrant spiced stew (the curry) on one side and a mound of steamed rice on the other. Cooks typically make the curry by adding a commercial curry-roux “brick” (roux that's seasoned with Japanese curry powder and sometimes umami boosters, and solidified) to the cooking liquid, doctoring the velvety gravy with additional seasonings, and bulking it up with vegetables and/or proteins. But it's easy to fully customize the dish by making your own curry roux, and the bricks freeze well and are great for pulling out anytime you need a fast, hearty meal. In this version, the roux was cooked only until golden brown (not darker, like many commercial versions) to allow the spices to stand out and to maximize the roux's thickening power since browning the fat-flour paste weakens its ability to thicken liquid. Carefully blending the spices resulted in a warm, delicately sweet-savory curry powder, and starting with commercial ground spices made for a smoother curry than one made from spices ground at home. Adding a little sugar and miso rounded out the flavors of the curry roux, and refrigerating it in a loaf pan molded it into a flat “brick” that could easily be halved and used to make two batches of curry rice. To make the stew, we sautéed aromatics (onions, garlic, ginger) and chunks of seasoned boneless, skinless chicken thighs (succulent and easy to prep); added chicken broth as well as carrots and potatoes (both classic in Japanese curry); and simmered until everything was cooked through. The curry-roux brick plus dashes of soy and Worcestershire sauces added during the last few minutes of cooking seasoned and thickened the stew.Want more? Read the whole story
[H2] Before You Begin
Fukujinzuke is a traditional mixture of sweet-tart (sometimes vibrantly pink or red) pickled vegetables. Look for it in vacuum-sealed packages in the refrigerated section of your local Japanese or Korean grocery store, or make your own.
[H2] Instructions
Toss chicken and 1 teaspoon salt in bowl. Heat oil in medium saucepan over medium heat until shimmering. Add onion and remaining ¼ teaspoon salt and cook, stirring frequently, until onion is browned, about 8 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds.Add chicken and cook, stirring frequently, until chicken is no longer pink, about 3 minutes. Stir in potatoes and carrots. Add broth and bring to simmer over high heat. Adjust heat to maintain gentle simmer and cook until potatoes are just tender, about 20 minutes.Add curry-roux brick, soy sauce, and Worcestershire, and let block dissolve, about 1 minute. Stir gently, scraping curry from bottom of pot, and simmer until liquid thickens, about 3 minutes. Season with salt and pepper to taste.Divide rice evenly among 4 shallow bowls, spreading it over half of each bowl. Divide curry evenly among bowls, making sure to ladle curry next to rice. Sprinkle scallion over curry and serve with fukujinzuke, pickled ginger, or lemon wedges.View Ingredients
[H3] Gift This Recipe
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[H2] Appears In
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[H2] Murgh Makhani (Indian Butter Chicken)
By Andrew JanjigianPublished on February 28, 2019
[H3] Time
1 hour
[H3] Yield
Serves 4 to 6
[IMG: Murgh Makhani (Indian Butter Chicken)]
[H4] Ingredients
4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided1 onion, chopped fine5 garlic cloves, minced4 teaspoons grated fresh ginger 1 serrano chile, stemmed, seeded, and minced1 tablespoon garam masala 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon pepper 1 ½ cups water ½ cup tomato paste 1 tablespoon sugar 2 teaspoons table salt, divided1 cup heavy cream 2 pounds boneless, skinless chicken thighs, trimmed½ cup plain Greek yogurt 3 tablespoons chopped fresh cilantro, divided
[H4] Before You Begin
If you prefer a spicier dish, reserve, mince, and add the ribs and seeds from the chile. Serve with basmati rice and/or warm naan.
[H4] Instructions
Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 chopped onion, 5 minced garlic cloves, 4 teaspoons grated fresh ginger, and 1 minced serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.Add 1 tablespoon garam masala, 1 teaspoon coriander, ½ teaspoon ground cumin, and ½ teaspoon ground pepper and cook, stirring frequently, until fragrant, about 3 minutes.Add 1½ cups water and ½ cup tomato paste and whisk until no lumps of tomato paste remain. Add 1 tablespoon sugar and 1 teaspoon salt and bring to boil.Off heat, stir in 1 cup heavy cream.Using immersion blender or blender, process until smooth, 30 to 60 seconds.Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter.Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)Combine 2 pounds boneless, skinless chicken thighs, ½ cup of plain yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat.Adjust oven rack 6 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined baking sheet.Using tongs, transfer chicken to wire rack. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat.Cut chicken into ¾-inch chunks and stir into sauce. Stir in 2 tablespoons chopped fresh cilantro and season with salt to taste.Transfer to serving dish, sprinkle with 1 tablespoon cilantro, and serve.
[IMG: Murgh Makhani (Indian Butter Chicken)]
Watch VideoPhotography by Daniel J. van Ackere. Styling by Chantal Lambeth.
[H1] Murgh Makhani (Indian Butter Chicken)
[IMG: Headshot of Andrew Janjigian]
By Andrew Janjigian4.5(2194)Staff Pick836CommentsGiftPrintSaveSaved
[H3] Time
1 hour
[H3] Yield
Serves 4 to 6
[H2] Ingredients
4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided1 onion, chopped fine5 garlic cloves, minced4 teaspoons grated fresh ginger 1 serrano chile, stemmed, seeded, and minced1 tablespoon garam masala 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon pepper 1 ½ cups water ½ cup tomato paste 1 tablespoon sugar 2 teaspoons table salt, divided1 cup heavy cream 2 pounds boneless, skinless chicken thighs, trimmed½ cup plain Greek yogurt 3 tablespoons chopped fresh cilantro, dividedView Nutritional Information
[H2] Ingredients
4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided1 onion, chopped fine5 garlic cloves, minced4 teaspoons grated fresh ginger 1 serrano chile, stemmed, seeded, and minced1 tablespoon garam masala 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon pepper 1 ½ cups water ½ cup tomato paste 1 tablespoon sugar 2 teaspoons table salt, divided1 cup heavy cream 2 pounds boneless, skinless chicken thighs, trimmed½ cup plain Greek yogurt 3 tablespoons chopped fresh cilantro, dividedView Nutritional Information
[H2] Ingredients
4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided1 onion, chopped fine5 garlic cloves, minced4 teaspoons grated fresh ginger 1 serrano chile, stemmed, seeded, and minced1 tablespoon garam masala 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon pepper 1 ½ cups water ½ cup tomato paste 1 tablespoon sugar 2 teaspoons table salt, divided1 cup heavy cream 2 pounds boneless, skinless chicken thighs, trimmed½ cup plain Greek yogurt 3 tablespoons chopped fresh cilantro, dividedView Nutritional Information
[H2] Why This Recipe Works
Butter chicken (murgh makhani) should taste rich and creamy but also vibrant and complex, so we started by softening lots of onion, garlic, ginger, and chile in butter followed by aromatic spices such as garam masala, coriander, cumin, and black pepper. Instead of chopped or crushed tomatoes, we opted for a hefty portion of tomato paste and water, which lent the sauce bright acidity, punch, and deep color without making it too liquid-y. A full cup of cream gave the sauce lush, velvety body, and we finished it by whisking in a couple more tablespoons of solid butter for extra richness. To imitate the deep charring produced by a tandoor oven, we broiled chicken thighs coated in yogurt (its milk proteins and lactose brown quickly and deeply) before cutting them into chunks and stirring them into the sauce.Want more? Read the whole story
[H2] Before You Begin
If you prefer a spicier dish, reserve, mince, and add the ribs and seeds from the chile. Serve with basmati rice and/or warm naan.
[H2] Instructions
Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 chopped onion, 5 minced garlic cloves, 4 teaspoons grated fresh ginger, and 1 minced serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.Add 1 tablespoon garam masala, 1 teaspoon coriander, ½ teaspoon ground cumin, and ½ teaspoon ground pepper and cook, stirring frequently, until fragrant, about 3 minutes.Add 1½ cups water and ½ cup tomato paste and whisk until no lumps of tomato paste remain. Add 1 tablespoon sugar and 1 teaspoon salt and bring to boil.Off heat, stir in 1 cup heavy cream.Using immersion blender or blender, process until smooth, 30 to 60 seconds.Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter.Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)Combine 2 pounds boneless, skinless chicken thighs, ½ cup of plain yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat.Adjust oven rack 6 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined baking sheet.Using tongs, transfer chicken to wire rack. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat.Cut chicken into ¾-inch chunks and stir into sauce. Stir in 2 tablespoons chopped fresh cilantro and season with salt to taste.Transfer to serving dish, sprinkle with 1 tablespoon cilantro, and serve.View Ingredients
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