Homemade Japanese Curry Rice

Ingredients

• For the curry spice blend:
• 2 tablespoons whole coriander seed, toasted in a dry skillet until fragrant
• 1 tablespoon whole cumin seed, toasted in a dry skillet until fragrant
• 1 tablespoon whole fenugreek seed, toasted in a dry skillet until fragrant
• 2 1/2 teaspoons cardamom seeds, toasted in a dry skillet until fragrant
• 2 teaspoons whole black peppercorns, toasted in a dry skillet until fragrant
• 1/2 teaspoon fennel seed, toasted in a dry skillet until fragrant
• 1 piece cinnamon
• 3 cloves
• 1/2 of a star anise pod
• 1 or 2 strips dehydrated orange peel
• 2 tablespoons ground turmeric
• 1/4 to 1/2 teaspoon chili powder, depending on the intensity of your chili powder and how spicy you want the curry
• Pinch grated fresh nutmeg
• For the stew:
• 1 pound boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil, plus more as needed
• 1 large yellow onion, diced
• 8 ounces carrots, peeled and cut into 1/2-inch pieces
• 1 quart homemade chicken stock or store-bought low-sodium broth
• 1 quart homemade or instant dashi
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
• Half of 1 apple, peeled, cored, and finely grated, minced, or puréed
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 piece peeled fresh ginger, finely grated
• 3 tablespoons Curry Spice Blend
• 1 cup frozen peas, if desired
• Warm short-grain rice, for serving
• Pickled ginger and/or rakkyo, for serving

Directions

1. Make the Curry Spice Blend first. Add coriander and cumin to a spice grinder, followed by fenugreek, cardamom, black peppercorns, fennel, cinnamon, cloves, star anise, and the orange peel if you are using it. Grind everything until fine, then pour it into a small bowl. Mix in the turmeric, chili powder, and nutmeg, and keep it nearby.
2. For the stew, sprinkle the chicken thoroughly with salt and pepper. Warm the oil in a large Dutch oven over medium-high heat until it glints, then add the chicken. Let it brown on one side, turn it, and brown the other side too, about 6 minutes total. Move the chicken to a plate.
3. Put the onion into the Dutch oven, turn the heat down to medium-low, and cook it with occasional stirring until it turns golden, about 10 minutes. Stir in the carrots and cook for 4 minutes. Pour in the chicken stock and dashi, bring the pot to a simmer over high heat, then lower the heat so it keeps gently bubbling.
4. Cut the chicken into bite-size pieces, then return it to the pot along with any juices on the plate. Add the potatoes and apple, and simmer gently until the potatoes are tender and the carrots yield easily to a fork, about 15 minutes.
5. While the stew simmers, melt the butter in a medium saucepan over medium heat until it foams. Add the flour and cook, stirring steadily, until the roux turns a deep caramel brown, about 20 minutes. Stir in the ginger and 3 tablespoons (25g) Curry Spice Blend, and cook for 1 minute.
6. Spoon the roux into the stew, stir until it is fully worked in, and simmer until the broth thickens. Taste and season with salt and pepper. If you are adding peas, stir them in and cook just until warmed through.
7. Serve the curry with cooked rice and pickled ginger and/or rakkyo.