Homemade Japanese Curry Rice (Kare Raisu) Recipe

Ingredients (29)

• 2 tablespoons (7g) whole coriander seeds, toasted in a dry skillet until fragrant
• 1 tablespoon (6g) whole cumin seeds, toasted in a dry skillet until fragrant
• 1 tablespoon (6g) whole fenugreek seeds, toasted in a dry skillet until fragrant
• 2 1/2 teaspoons (6g) cardamom seeds, toasted in a dry skillet until fragrant (see note)
• 2 teaspoons (5g) whole black peppercorns, toasted in a dry skillet until fragrant
• 1/2 teaspoon (2g) fennel seeds, toasted in a dry skillet until fragrant
• 1 (2-inch) piece cinnamon (3g)
• 3 cloves
• 1/2 of a star anise pod
• 1 or 2 strips (1g) dehydrated orange peel (optional; see note)
• 2 tablespoons (16g) ground turmeric
• 1/4 to 1/2 teaspoon (1 to 2g) chile powder, depending on the intensity of your chile powder and how spicy you want the curry
• Pinch grated fresh nutmeg
• 1 pound (450g) boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepperr
• 2 tablespoons (30ml) vegetable oil, plus more as needed
• 1 large yellow onion (1 pound; 450g), diced
• 8 ounces carrots (225g; about 3 medium), peeled and cut into 1/2-inch pieces
• 1 quart (950ml) homemade chicken stock or store-bought low-sodium broth
• 1 quart (950ml) homemade or instant dashi (see note)
• 1 pound (450g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
• Half of one 6-ounce apple, peeled, cored, and finely grated, minced, or puréed
• 1/2 cup unsalted butter (4 ounces; 110g)
• 1/2 cup all-purpose flour (2 ounces; 55g)
• 1 (2-inch) piece peeled fresh ginger, finely grated
• Curry spice blend
• 1 cup frozen peas (5.5 ounces; 160g), if desired
• Warm short-grain rice, for serving
• Pickled ginger and/or rakkyo (pickled Japanese scallion), for serving