Japanese Chicken Curry (Kare Raisu)
Kare raisu is Japan's everyday curry: milder and sweeter than Indian or Thai curries, thick enough to cling to a mound of short-grain rice. Most home cooks use store-bought roux blocks, but a roux of butter, flour, curry powder and garam masala takes five minutes and needs nothing special. This version has chicken thighs, potato and carrot simmered until tender, with a grated apple and a little honey for the gentle sweetness. It makes four generous servings and tastes even better the next day.
By Mei Lin Tan
Published
- Prep Time
- 15 mins
- Cook Time
- 45 mins
- Total Time
- 1 hr
- Servings
- 4 servings
How do you make Japanese Chicken Curry (Kare Raisu)?
Brown 600 g chicken thighs, then simmer them with onion, carrot and potato in 750 ml stock for 20 minutes. Cook 40 g butter, 40 g flour, 2 tbsp curry powder and 1 tsp garam masala into a roux for 3 minutes, whisk in a ladle of hot stock, then stir it into the pot with grated apple, soy sauce and honey. Simmer 10 minutes until thick and the chicken reaches 74°C (165°F). Serve over short-grain rice.
- Total time
- 1 hr
- Calories
- 770 per serving
- Protein
- 40 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Rice
Curry
Homemade roux
Finishing
To serve
Equipment
Large heavy-bottomed pot or Dutch oven with a lid · Medium saucepan with a tight-fitting lid · Fine-mesh sieve · Small saucepan · Whisk · Instant-read thermometer
Quick Directions
Cook the rice
Rinse the rice, then simmer covered for 13 minutes and rest for 10.
Brown the chicken
Brown the chicken pieces for 2-3 minutes per side.
Soften the vegetables
Cook the onions until golden, then add garlic, ginger, carrots and potatoes.
Simmer the stew
Simmer chicken and vegetables in stock for 20 minutes.
Make the roux and thicken
Cook butter, flour and spices for 3 minutes, whisk in stock, then simmer 10 minutes until thick.
Serve
Fluff the rice and divide it among 4 plates or shallow bowls.
Step-by-Step Instructions
Follow these detailed steps to make the perfect japanese chicken curry (kare raisu).
Cook the rice
Rinse the rice in a sieve under cold running water, swirling it with your hand, until the water runs almost clear, about 1 minute. Put it in the medium saucepan with the cold water and bring to the boil over high heat. Cover tightly, turn the heat to its lowest setting and cook for 13 minutes without lifting the lid. Turn off the heat and leave the rice covered to steam for 10 minutes.
Brown the chicken
Heat the oil in the large pot over medium-high heat. Season the chicken with a pinch of salt and brown it in a single layer for 2-3 minutes per side, working in two batches if needed. It does not need to cook through. Move it to a plate.
Soften the vegetables
Lower the heat to medium, add the onions to the same pot and cook for 6-8 minutes, stirring often, until soft and golden. Stir in the garlic and ginger for 30 seconds, then add the carrots and potatoes and stir to coat.
Simmer the stew
Return the chicken and its juices to the pot. Pour in the stock, add the grated apple and bring to the boil. Lower the heat, cover and simmer for 20 minutes, until the potatoes and carrots are tender, skimming off any foam.
Make the roux and thicken
While the stew simmers, melt the butter in the small saucepan over medium-low heat. Whisk in the flour, curry powder and garam masala and cook for 3 minutes, stirring constantly, until it smells toasty and turns a deeper brown. Whisk in a ladle of hot stock from the pot until smooth, then stir the mixture back into the stew. Add the soy sauce, ketchup, honey and salt. Simmer uncovered for 10 minutes, stirring often, until thick and glossy. Check that the largest piece of chicken reads 74°C (165°F), then taste and adjust the salt.
Serve
Fluff the rice and divide it among 4 plates or shallow bowls. Ladle the curry alongside and serve hot, with pickles if using.
Recipe Tips
- Cook the flour and spices in the butter for the full 3 minutes. A raw roux tastes pasty, while a toasted one gives the curry its deep, savoury flavour.
- Whisk hot stock into the roux a little at a time before adding it to the pot. This keeps the curry smooth and lump-free.
- The grated apple, honey and ketchup give the curry its mild sweetness. Taste near the end and add a pinch more salt or honey to balance it.
- Japanese curry thickens as it cools. If it is too thick the next day, loosen it with a splash of water or stock when reheating.
Variations
- Store-bought roux blocks: skip the homemade roux and stir 100 g of mild curry roux blocks into the hot stock until dissolved, then simmer 10 minutes. Skip the salt and soy sauce until you have tasted it, as the blocks are already salty.
- Beef or pork: use 600 g beef chuck cut into 4 cm pieces and simmer for 1 hour before adding the vegetables, or use pork shoulder simmered for 40 minutes. Cook pork until it reaches 71°C (160°F).
- Katsu curry: serve the curry with a crumbed, fried chicken or pork cutlet on top of the rice.
Nutrition (per serving)
| Calories | 770 |
|---|---|
| Protein | 40 g |
| Carbs | 109 g |
| Fat | 19 g |
| Saturated fat | 7 g |
| Fibre | 7 g |
| Sugar | 14 g |
| Sodium | 860 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool the curry quickly and refrigerate it in an airtight container within 1 hour if you can, and no later than 2 hours after cooking, for up to 4 days. Store the rice separately and refrigerate it within the same time.
- Freezer
- Freeze the cooled curry for up to 2 months. Potatoes turn soft and slightly grainy when frozen, so for the best texture freeze the curry without them and add freshly boiled potatoes when you reheat, or accept a softer texture. Thaw overnight in the fridge.
- Reheat
- Reheat the curry in a pot over medium heat, stirring often and adding a splash of water if it has thickened, until steaming hot and at least 74°C (165°F). Reheat rice only once, in the microwave with a sprinkle of water, until steaming and hot to 74°C (165°F) throughout.
Japanese Chicken Curry (Kare Raisu) FAQs
What is Japanese curry?
Japanese curry, or kare raisu, is a thick, mild, slightly sweet stew of meat, potato, carrot and onion served over rice. It is thickened with a roux and flavoured with curry powder, so it is much less spicy than Indian or Thai curries.
Can I make Japanese curry without roux blocks?
Yes. This recipe uses a homemade roux of butter, flour, curry powder and garam masala, which takes about five minutes. If you prefer blocks, use about 100 g of mild store-bought curry roux and skip the added salt until you have tasted the sauce.
Can I freeze Japanese chicken curry?
Yes, for up to 2 months. Potatoes soften and turn slightly grainy when frozen, so freeze the curry without them and add freshly boiled potatoes when reheating, or accept a softer texture. Thaw overnight in the fridge and reheat until steaming hot.
Why is there apple in Japanese curry?
Grated apple, along with honey and ketchup, adds a gentle fruity sweetness and helps thicken the sauce. It balances the spices and salt, which is why Japanese curry tastes rounder and milder than most other curries.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
