A comforting and flavorful Japanese chicken curry made with a blend of toasted spices, tender chicken thighs, and vegetables, served over warm short-grain rice.
Whole Coriander Seeds
tablespoons
Whole Cumin Seeds
tablespoons
Whole Fenugreek Seeds
tablespoons
Cardamom Seeds
teaspoons
Whole Black Peppercorns
teaspoons
Fennel Seeds
teaspoons
Cinnamon Stick
pieces
Cloves
each
Star Anise Pod
each
Dehydrated Orange Peel, optional
0.25 strips
Turmeric Powder
tablespoons
Chile Powder
teaspoons
Fresh Nutmeg
pinches
to taste
to taste
tablespoons
Large Yellow Onion, chopped
0 lb
Carrots, sliced
0 oz
quarts
Instant Dashi, prepared
quarts
Yukon Gold Potatoes, diced
0 lb
Apple, grated
0 oz
cups
cups
Fresh Ginger, grated
0.25 inches
Frozen Peas, optional
cups
Warm Short-Grain Rice
to serve
Pickled Ginger
to serve
Rakkyo
to serve