5Senses | Japanese Curry Rice

For the spice mix:

• 5Senses Wild Cinnamon bark: 1 inch

• 5Senses Whole Cloves: 3

• 5Senses Green Cardamom: 3

• 5Senses Black Pepper: 6-8

• 5Senses Coriander Seeds: 1 tsp

• 5Senses Turmeric root: ½ tsp (powdered)

• 5Senses Kashmiri Red Chili: ½ tsp (powdered)

• Cumin Seeds: ½ tsp
  For the curry:

• Oil: 2 tbsp

• Onion: 2 medium, thinly sliced

• Ginger Garlic Paste: 1 tbsp

• Chicken: 250 g, bite-sized pieces

• Carrot: 1 medium, chopped

• Potato: 2 medium, cubed

• Chicken Stock: 3 Cups

• Apple: ½, grated

• Soy Sauce: 1 tbsp

• Honey: 1 tsp

• Salt: to taste
  For the roux:

• Butter: 3 tbsp

• All-purpose flour: 3 tbsp
  To serve:

• Steamed Japanese short-grain rice

• Pickled radish or pickled vegetables (optional)

1. Dry roast the cinnamon, cloves, cardamom, black pepper, coriander seeds, and cumin seeds on a low flame for 1-2 minutes until fragrant. 2. Cool and grind to a fine powder. Mix in the turmeric and Kashmiri red chili powder.
3. Heat 2 tbsp oil in a pot. Add the sliced onions and cook on a low-medium flame for 12-15 minutes until deep golden brown.
4. Add the ginger garlic paste and cook for 1 minute.
5. Add the chicken and cook until lightly browned on the outside.
6. Add the carrot and potato. Stir well.
7. Pour in 3 cups chicken stock. Cover and simmer for 15-20 minutes until the vegetables are tender.
8. For the roux, melt 3 tbsp butter in a separate pan. Add the flour and stir for 2-3 minutes until lightly golden. Add the ground spice mix and cook for 1 minute.
9. Add a ladle of hot curry liquid to the roux and whisk into a smooth paste. Stir it back into the pot.
10. Add the grated apple, soy sauce, honey, and salt. Stir well.