Authentic Karē raisu Recipe Japan, Asia

Name: Karē raisu
Prep time: 20 min
Cook time: 50 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 2 onions (large; 1.5 lbs/670g); 100g (3.5 oz) unsalted butter; 2 carrots (6.7 oz/190g); 100g (3.5 oz) all-purpose flour; 3 Yukon gold potatoes, or other waxy potato (15 oz/430g); 24g (1 oz) Japanese curry powder; 1 tsp ginger (grated); 6g (1 tsp) garam masala; 2 cloves garlic; 2g (1/2 tsp) cayenne pepper (optional); ½ apple (6 oz/170g); 680g (1.5 lbs) boneless, skinless chicken thighs (see Notes for substitutions); freshly ground black pepper; FOR CURRY SAUCE; 1½ tbsp neutral oil (for cooking); 960 ml (4 cups) chicken stock/broth (for lower sodium, use water only or half stock and half water); 1 tbsp honey; 1 tbsp soy sauce; 1 tbsp ketchup; 1 package Japanese curry roux (7–8 oz/200–230g); FOR SERVING; 8 servings cooked Japanese short-grain rice; fukujinzuke (Japanese red pickled vegetables)

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