Japanese curry rice with chicken (Kare raisu) from Cook's Illustrated Magazine, Nov/Dec 2023 (page 10)

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Accompaniments: Japanese pickled vegetables (Fukujinzuke)

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Notes about this recipe

  • emstovall on February 17, 2026

    I add a diced red bell pepper with the carrots and potatoes too boost the vegetables and bump up the chicken to 1.5 to 2 lbs to make it 6 servings. i just make the roux in the time the dish simmers rather than making it in advance

  • allisonsemele on September 29, 2025

    Doubled the curry roux to have extra bricks for the freezer. Made as directed, except accidentally doubled the mustard powder (don’t think it made much difference) and threw in some spinach at the end. Very nice and made around six servings. The directions note that after adding the miso and spices to the roux, the mixture won’t be completely smooth. The texture I had was “wet very fine sand” but it worked fine in the end. I will probably halve the potato quantity and add more veggies for a lighter meal next time.

  • anya_sf on September 11, 2025

    I only had 6 oz potatoes, so I added a diced zucchini with the carrots + potatoes, plus some frozen peas at the end. Accidentally used regular table salt instead of Kosher, so I used low sodium soy sauce and it wasn't too salty (extra veg and rice helped). Very tasty with a squeeze of lemon, as suggested, since we didn't have the pickles. We only got 3 servings, but there was plenty of sauce so the amounts of chicken and vegetables could certainly be increased.

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