SilkpieRecipe
Japanese Chicken Curry Rice with Pickled Ginger
Texture
Garnish
On the plate

Rice, Grains & Curries · Japanese

Japanese Chicken Curry Rice with Pickled Ginger

4.8 (412 cooks rated this)

Tender chicken thigh, potato and carrot simmer into a glossy, gently sweet curry that clings to every grain of sticky rice. A pile of bright red pickled ginger on the side cuts through the richness with a salty, tangy snap.

20 min Prep
40 min Cook
1 hr Total
4 Servings
Easy Difficulty
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Test kitchen note: Grate half an apple into the pot along with the roux; it rounds out the spice and gives the sauce that mellow, home-style sweetness.

Method 6 steps

  1. Warm the oil in a heavy pot over medium heat and cook the onions for about 10 minutes, stirring now and then, until soft and lightly golden.

  2. Add the chicken and fresh ginger and stir until the meat loses its raw color on the outside, roughly 4 minutes.

  3. Tip in the carrots, potatoes and stock. Bring to a boil, skim off any foam, then lower the heat and simmer for 15 minutes until the potatoes are just tender.

  4. Turn off the heat, break the roux blocks into the pot and stir until completely melted.

  5. Add the grated apple and soy sauce, return to low heat and simmer for 8 to 10 minutes, stirring often so the thickened sauce does not catch.

  6. Spoon rice onto one side of each plate, dust it with parsley flakes and ladle the curry alongside. Serve with a small mound of pickled ginger.

That is the whole pie. Enjoy every slice.

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