Quick Recipe: Kare-Raisu (Japanese Curry) カレーライス (Simple Version!)
So we’ve covered Japanese curry before on PCFG. But if you’ve looked at that recipe already, you may have found it a bit intimidating. It calls for some random foodstuffs and has about 72,000 total ingredients. But what if you’re craving some sweet, sweet curry but don’t want to go all-out? Well, you can buy a packet of curry starter-sauce, okay… But hey hang on, you may just have all the ingredients lying around for this simpler version of it!
Simple Homemade Kare-Raisu (Japanese Curry)
- 2 large chicken breasts, cut into small chunks
- 2 potatoes, cut into 1″ cubes
- 2 carrots, sliced
- 1 onion, cut into slices
- 3 tbsp sesame oil or olive oil
- 2 tsp curry powder
- 1 tbsp salt
- 1 tbsp pepper
- 3 cups chicken broth
- 3 tbsp corn starch dissolved in 1/3 cup of cold water
- 1/4 cup ketchup
- 3 tbsp butter
- 2 tbsp chili powder
- 3 tbsp curry powder
- 1 tbsp cinnamon
- 2 tsp salt
- 1 tbsp ground black pepper
- 1 cup apple sauce
- 2 tbsp cocoa powder
- ¼ cup soy sauce
- 1 tbsp barbecue sauce
- Cut chicken and vegetables up into respective sizes.
- In a large sauce pan, add the oil and heat on a medium-high flame until it coats the bottom of the pan. Add potatoes, and carrots. Saute for 3-4 minutes, until potatoes start to cook on the outside.
- Add chicken to pan and start cooking with the veggies. Season the chicken and vegetables in the pan with curry powder, salt and vegetables. Stir-fry chicken in pan for 7-10 minutes, or until chicken is mostly cooked. Add in onions when chicken is almost thoroughly cooked, and finish stir frying when onions start to turn cook slightly and turn kind of translucent.
- Pour the chicken broth into the pan and stir well so that chicken and vegetables do not stick to bottom. Add in the corn starch-water, butter and ketchup, whisking or stirring to make sure the butter melts and the sauce blends well. Raise heat to high and stir until sauce thickens to a gravy consistency. (If you’re having trouble with this, continue adding corn starch 1 tsp at a time until thick enough.)
- When sauce is thick, lower heat to low-medium, and add the curry powder, chili powder, cinnamon, salt, and pepper. Stir to mix the spices in, and then add in the apple sauce and cocoa powder. Stir once again until the cocoa powder is thoroughly blended, turning the sauce a dark-brown color. Lastly add in the soy sauce and barbecue sauce, and stir one more time to make sure the curry is completely mixed.
- Reduce the heat to lowest flame and cover pot. Let the curry simmer covered for 10 more minutes.
- Remove lid, stir the curry one more time for one last mix of the sauce, and remove from heat. Serve your curry alongside a plate of rice or even some chicken katsu!
Serves at least 4-5 people.