Japanese Chicken and Vegetable Curry with Rice (Karei Raisu)

thekitchn.com

Carmel's Kitchen

subheading: FOR THE CUCUMBER PICKLE (OPTIONAL):

2 Persian cucumbers, or ½ medium English cucumber

½ teaspoon kosher salt

½ teaspoon granulated sugar

½ medium lemon

subheading: FOR THE CURRY ROUX:

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 tablespoon curry powder, preferably S&B or Sonoko

subheading: FOR THE CURRY:

1 medium carrot (about 3 ounces)

1 large stalk celery (about 2 ounces)

1 medium Yukon Gold, white, or yellow potato (6 to 8 ounces)

1 medium yellow onion

1 (1 ½-inch) piece fresh ginger

1 clove garlic

750g boneless, skinless chicken thighs

2 tablespoons vegetable oil, divided, plus more as needed

3 cups chicken broth, vegetable broth, or water, plus more as needed

1 small sweet apple, such as Fuji or Gala (about 7 ounces)

2 tablespoons soy sauce, plus more as needed

1 teaspoon rice vinegar

1 teaspoon kosher salt, plus more as needed

Freshly ground black pepper

4 ounces fresh green beans (zucchinii)

1 ear fresh corn, or ½ cup fresh thawed frozen corn kernels

Serving options: Steamed rice, cooked noodles, or crusty bread

Note: Ingredients may have been altered from the original.

Directions at thekitchn.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer