One-Pot Japanese Curry Chicken and Rice
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
- Serves: 4 persons
- 2pounds bone-in, skin-on chicken thighs (about 6 large thighs)
- 2tablespoons canola oil
- Kosher salt and black pepper
- 3tablespoons unsalted butter
- ½cup finely chopped white or yellow onion
- 3tablespoons Madras curry powder
- 1tablespoon minced garlic
- 1tablespoon minced fresh ginger
- ¾teaspoon ground nutmeg
- 1 ½cups short-grain white rice, rinsed until water runs clear
- 1large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 3medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
- 3 ½cups low-sodium chicken broth
- 2tablespoons Worcestershire sauce
- Chopped scallions, pickles, kimchi and/or hot sauce, for serving
Step 1Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
Step 2In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
Step 3Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
Step 4Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
Step 5Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.