INGREDIENTS
1 lb
Chicken thighs, boneless skinless
5 1/2 oz
frozen peas, frozen
225 g
carrots
1
strips Dehydrated orange peel
1
(2-inch) piece Ginger, fresh
1
Yellow onion (1 pound, large
1 lb
Yukon gold potatoes
1 qt
Chicken stock or store-bought low-sodium broth, homemade
1 qt
Dashi, homemade or instant
1
Rice, short-grain
1/2 cup
All-purpose flour
2 1/2 tsp
Cardamom, seeds
1/4 tsp
Chili powder
1
(2-inch) piece Cinnamon
3 cloves
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2 tbsp
Coriander seed, whole
3 tbsp
Curry spice blend
1/2 tsp
Fennel seed
1 tbsp
Fenugreek seed, whole
1
Kosher salt and freshly ground black pepper
1 pinch
Nutmeg, grated fresh
2 tsp
Peppercorns, whole black
1/2
Star anise pod
2 tbsp
Turmeric, ground
2 tbsp
Vegetable oil
1 tbsp
Cumin seed, whole
1/2 cup
Butter, unsalted
Half of 1 (6-ounce) apple, peeled, cored, and finely grated, minced, or puréed
Pickled ginger and/or rakkyo (pickled Japanese scallion), for serving