Karé Raisu - Rice Curry Chicken Recipe

There is 2 parts to the recipe. The curry chicken can stand on its own, the potatoes and vegetables are added later.

You can make both at the same time or make the chicken curry first.

1. Cut the chicken into pieces about 1 in. square, trimming away, and gristle or large pieces of fat

2. In a bowl, stirred together, the sake and cornstarch to make a thin paste

3. Add the chicken, toss to coat, evenly, and marinate for at least 10 minutes at room temperature. You can refrigerate and marinate for up to 4 hours.

4. Heat a skillet over high heat and add the oil.

5. Place the chicken, keeping the paste intact, skin side down in the pan.

6. Spread the pieces out and sear the chicken undisturbed for 1 1/2 minutes.

7. The edges of the meat will begin to turn white.

8. Flip the pieces of chicken skin sign up when the skin has formed a crust.

9. Cook for another minute.

10. Move the chicken off to one side and add the onion.

11. Lower the heat to medium and sauté the onion for about 3 minutes allowing a little caramelization

12. Sprinkled the curry powder and salt over the chicken and stirr to coat

13. Add 1/2 a cup of stock stirring up any of the fond that may be on the bottom or sides of the pan.

14. Adjust the heat to maintain a steady, simmer and cook for about 2 minutes, adding more stock as needed to keep the chicken from scorching.

15. Add the soy sauce and continue to simmer until the liquid is reduced and is quite thick.

16. Taste and add the mirin if it needs to be sweeter a few drops at a time

17. Reduce heat to as low as you can go and finish the potatoes and vegetables.



Potatoes and Vegetables 

1. Bring a sauce pan with water to a rolling boil

2. Blanch peas for 2 minutes and remove from the water and set aside

3. Add the potatoes and carrots with the water just barely covering

4. Cook until just beginning to soften, but still firm.

5. Remove the carrots when ready

6. Remove the potatoes when ready

7. Add carrots and potatoes to the curried chicken pot

8. Reserve the water to thin the curry sauce later if needed.

9. Simmer the curry chicken stew with potatoes and carrots over low heat for at least 4 to 5 minutes to meld the flavors and soften the vegetables.

10. If the sauce becomes too thick, add a bit of the reserved vegetable water.

11. The curry sauce should resemble the consistency of a gravy.

12. Just before serving add the peas to the curry sauce and warm them up before serving.

Serve the curry hot over rice with the ginger