Japanese Curry Recipe (Kare Raisu)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Japanese chicken curry with tender thighs, potatoes, and carrots in a velvety sauce served over rice. A comforting weeknight meal with warm spices and subtle sweetness from apple.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegetable oil
- 1 pound chicken thighs (chopped (or use chicken breast, or a mix))
- Salt and pepper to taste
- 1 medium onion (chopped)
- 1 medium carrot (chopped)
- 1 pound yellow potato (peeled and chopped)
- 3 cloves garlic (chopped)
- 1 tablespoon minced ginger
- 1 small apple (peeled and grated)
- 5 tablespoons curry powder (divided)
- 1 tablespoon garam masala
- 6 cups chicken stock
- 2 tablespoons soy sauce (or more to taste)
- 3 tablespoons butter
- 3 tablespoons flour
- ¼ cup red miso (or use white miso, to your preference)
- Cooked white rice (for serving)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1928mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1496mg
- Calcium
- 108mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1928MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.