Japanese Chicken Curry

🥘 Ingredients

• whole coriander seed 1 tablespoon
• whole cumin seed 1 tsp
• fenugreek seed 1 tsp
• cardamom seeds 1 tsp
• whole black peppercorns 1 tsp
• fennel seed ¼ tsp
• cinnamon 1-inch piece
• whole clove 1
• star anise ½ pod
• dehydrated orange peel 1-2 strips
• ground turmeric 1 tablespoon
• chili powder 1/4-1/2 tsp
• fresh grated nutmeg 1 pinch
• boneless skinless chicken thighs 1 pound
• kosher salt
• freshly ground black pepper
• vegetable oil 2 tablespoons
• yellow onion 1 large
• carrots 8 oz
• low-sodium chicken broth 1 quart
• dashi 1 quart
• Yukon Gold potatoes 1 pound
• apple ½
• unsalted butter ½ cup
• all-purpose flour ½ cup
• fresh ginger 1 2-inch piece
• Curry Spice Blend 3 tablespoons
• garam masala 1 tsp
• curry powder 1 tsp
• instant Japanese curry roux 2 blocks
• frozen peas 1 cup
• pickled ginger
• rakkyo

Curry Spice Blend

1. 1

   In a spice grinder , combine whole coriander seed , whole cumin seed , fenugreek seed , cardamom seeds , whole black peppercorns , fennel seed , cinnamon , whole clove , star anise , and dehydrated orange peel . Grind to a fine powder.
2. 2

   Empty into a small bowl and stir in ground turmeric , chili powder , and fresh grated nutmeg . Set aside.

Stew

1. 1

   Season boneless skinless chicken thighs all over with kosher salt and freshly ground black pepper .
2. 2

   In a large Dutch oven , heat vegetable oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, 6 minutes . Transfer to a plate and set aside.
3. 3

   Add yellow onion to the Dutch oven, lower heat to medium, and cook stirring until golden, 15 minutes . Add carrots and cook for 10 minutes . Add low-sodium chicken broth and dashi . Bring to a simmer.
4. 4

   Cut chicken into bite-size pieces and return to the pot with any accumulated juices. Add Yukon Gold potatoes and apple . Simmer until potatoes are tender and carrots pierce easily with a fork, 15 minutes .
5. 5

   Meanwhile, in a medium saucepan , melt unsalted butter over medium heat until foaming. Stir in all-purpose flour and cook, stirring, until roux is a light caramel brown, 5 minutes . Stir in fresh ginger , Curry Spice Blend , garam masala , curry powder , and instant Japanese curry roux . Cook for 1 minute .
6. 6

   Scrape the roux into the stew pot, stir well, and simmer until broth thickens fully, 20 minutes .
7. 7

   Season with salt and pepper. Stir in frozen peas and cook until heated through.
8. 8

   Serve with cooked rice and pickled ginger and/or rakkyo .