Homemade Japanese Curry Rice (Kare Raisu)

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subheading: For the Curry Spice Blend:

2 tablespoons (7g) whole coriander seed, toasted in a dry skillet until fragrant

1 tablespoon (6g) whole cumin seed, toasted in a dry skillet until fragrant

1 tablespoon (6g) whole fenugreek seed, toasted in a dry skillet until fragrant

2 ½ teaspoons (6g) cardamom seeds, toasted in a dry skillet until fragrant (see note)

2 teaspoons (5g) whole black peppercorns, toasted in a dry skillet until fragrant

½ teaspoon (2g) fennel seed, toasted in a dry skillet until fragrant

1 (2-inch) piece cinnamon (3g)

3 cloves

½ of a star anise pod

1 or 2 strips (1g) dehydrated orange peel (optional; see note)

2 tablespoons (16g) ground turmeric

¼ to ½ teaspoon (1 to 2g) chili powder, depending on the intensity of your chili powder and how spicy you want the curry

Pinch grated fresh nutmeg

subheading: For the Stew:

1 pound (450g) boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) vegetable oil, plus more as needed

1 large yellow onion (1 pound; 450g), diced

8 ounces carrots (225g; about 3 medium), peeled and cut into ½-inch pieces

1 quart (950ml) homemade chicken stock or store-bought low-sodium broth

1 quart (950ml) homemade or instant dashi (see note)

1 pound (450g) Yukon Gold potatoes, peeled and cut into 1-inch chunks

Half of 1 (6-ounce) apple, peeled, cored, and finely grated, minced, or puréed

½ cup unsalted butter (4 ounces; 110g)

½ cup all-purpose flour (2 ounces; 55g)

1 (2-inch) piece peeled fresh ginger, finely grated

3 tablespoons (25g) Curry Spice Blend

1 cup frozen peas (5.5 ounces; 160g), if desired

Warm short-grain rice, for serving

Pickled ginger and/or rakkyo (pickled Japanese scallion), for serving

Directions at seriouseats.com

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