Hearty Japanese Chicken Curry

1. Toast Spices

Toast the coriander, cumin, fenugreek, cardamom, black peppercorns, fennel, cinnamon, cloves, and star anise in a dry skillet over medium heat until they become fragrant and slightly darker. This process, which takes just a few minutes, releases their essential oils, giving the curry a deep, rich flavor. Once toasted, grind the spices to a fine powder using a spice grinder and mix in the ground turmeric, chile powder, and a pinch of fresh nutmeg. If you have dehydrated orange peel, add it too.

2. Brown Chicken

Season the chicken thighs with a generous sprinkle of kosher salt and freshly ground black pepper. In a large Dutch oven, heat the vegetable oil over medium-high heat and brown the chicken thighs until they are golden brown on both sides, about 6 minutes. Remove the chicken and set it aside.

3. Caramelize Onions and Cook Carrots

In the same pot, add the chopped yellow onion and cook until it turns golden and caramelized, which should take about 10 minutes. This step is crucial as it enhances the sweetness and depth of the curry. Add the sliced carrots and cook for another 4 minutes, allowing them to soften slightly.

4. Simmer with Stock and Dashi

Pour in the chicken stock and dashi, and bring the mixture to a simmer. While waiting, cut the browned chicken into bite-sized pieces and return them to the pot. Add the diced potatoes and the grated half-apple, which will add a subtle sweetness to the curry. Let the mixture simmer for about 15 minutes, or until the potatoes are tender.

5. Make the Roux

While the stew simmers, make the roux. In a medium saucepan, melt the unsalted butter over medium heat and stir in the all-purpose flour. Cook this mixture, stirring constantly, until it turns a deep caramel brown, about 20 minutes. This step is essential for developing a rich, complex flavor in the curry. Add the grated ginger and the freshly ground spice blend to the roux, cooking for another minute to let the flavors meld.

6. Incorporate Roux and Finish Curry

Gradually stir the roux into the simmering stew, making sure it’s well incorporated. Allow the curry to simmer until it thickens to your desired consistency. Taste and season with additional salt and pepper as needed. If you’d like, stir in the frozen peas and cook until they are heated through.

7. Serve

Finally, serve your hearty Japanese chicken curry over warm short-grain rice, garnished with pickled ginger and rakkyo. Enjoy this comforting dish that’s bursting with layers of flavor.