Ka-re Recipe

Prepare and sweat aromatics

Heat a large saucepan or medium Dutch oven over medium heat. Add the neutral oil and butter. Once the butter melts and begins to shimmer, add the diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic, grated ginger, and the white parts of the scallions; cook 1–2 minutes until fragrant but not browned.

Make the spice roux

Push the aromatics to one side of the pan (or reduce heat slightly). Sprinkle the flour over the aromatics and stir to coat evenly. Cook the flour, stirring constantly, for 2–3 minutes to remove raw flour taste and to lightly toast it. Add the curry powder, ground coriander, turmeric, and paprika and continue to cook, stirring, for another 1–2 minutes until the spices bloom and the mixture is fragrant. The mixture should form a loose paste (this is the base 'Ka-Re' roux/spice). If it seems too dry, add a splash (1–2 tbs) of stock to loosen.

Brown the chicken

Increase heat to medium-high. Add the chicken pieces to the pot and toss to coat with the roux and aromatics. Cook for 3–4 minutes, stirring occasionally, until the exterior of the chicken is lightly browned but not fully cooked through.

Add vegetables

Stir in the cubed potatoes and sliced carrots so they are coated with the spice mixture. Cook 2 minutes to combine flavors.

Simmer

Pour in the chicken stock while stirring to fully incorporate the roux into the liquid, creating a smooth curry sauce. Add the soy sauce, Worcestershire sauce, tomato paste, grated apple (if using), salt, and black pepper. Bring to a gentle boil, then reduce heat to a low simmer. Cover and simmer for 18–22 minutes, or until the potatoes and carrots are tender and the chicken is cooked through. Stir occasionally to prevent sticking; if sauce becomes too thick, add up to 1/2 cup extra water or stock.

Finish flavors and texture

Uncover, add the frozen peas and the green parts of the scallions, and simmer 2–3 minutes until peas are heated through. Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice for brightness. If you prefer a thicker sauce, simmer uncovered a few extra minutes; for a silkier texture, whisk in 1 tsp butter at the end.

Spoon hot cooked rice into bowls, ladle the Ka-Re curry over the rice, and garnish with fukujinzuke or pickles and crispy fried onions if using. Serve immediately.