Cooking with Lounge | Craving for curry

Cooking with Lounge | Craving for curry

Kare Raisu (Japanese curry with chicken and rice)

Serves 2


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


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.

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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.