BackCooking with Lounge | Craving for curry
Cooking with Lounge | Craving for curry
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Kare Raisu (Japanese curry with chicken and rice)
Serves 2
Ingredients
1kg boneless chicken
250g onion, thinly sliced
150g carrot, diced
200g potato, diced
200g button mushrooms, cut into half
25g ginger, chopped
30g garlic, chopped
3 bay leaves
3 star anise
2 litres chicken stock
150g butter
100g refined flour
4g mild curry powder
12g dark soy sauce
50g refined oil
1kg steamed rice
Salt to taste
Method
To make the roux, or the thickening agent, heat 20g of oil and about 90g of butter in a wok. Add the flour and cook to light brown colour. Take out in a bowl and keep aside.
Heat 30g oil and the remaining butter in a pan. Add the sliced onions and cook on low heat till golden brown. Add ginger, garlic and cook further. Add bay leaf, star anise and finish with curry powder and soy sauce.
Mix the roux and curried onion. Add the chicken, vegetables and stock. Let it simmer for about 45 minutes till the chicken and vegetables are tender.
Adjust the consistency of the curry by adding more stock if needed.
Serve hot with plain steamed rice.
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