One-Pot Japanese Curry Chicken and Rice
This recipe provides an accessible take on Japanese curry, which is traditionally milder and sweeter than its Indian counterpart. Instead of a thick beef stew, this version features juicy chicken thighs paired with vegetables and rice. Unlike many traditional recipes that call for store-bought curry roux, this one uses a blend of spices to evoke the essence of classic Japanese curry flavors, offering an easy yet satisfying weeknight meal.
Ingredients
- Chicken Thighs: 2 pounds bone-in skin-on (about 4 to 6 thighs)
- Canola Oil: 2 tablespoons
- Salt and Black Pepper: To taste
- Unsalted Butter: 3 tablespoons
- Onion: ½ cup finely chopped white or yellow
- Madras Curry Powder: 3 tablespoons
- Garlic: 1 tablespoon minced
- Fresh Ginger: 1 tablespoon minced
- Ground Nutmeg: ¾ teaspoon
- Short-Grain White Rice: 1½ cups rinsed until the water runs clear
- Baking Potato: 1 large about 1 pound, peeled and cut into ½-inch cubes
- Carrots: 3 medium sliced into ½-inch thick rounds
- Low-Sodium Chicken Broth: 3½ cups
- Worcestershire Sauce: 2 tablespoons
- Optional Garnishes: Chopped scallions pickles, kimchi, and/or hot sauce
Instructions
- Prepare the Chicken: Preheat the oven to 375°F. Rub the chicken thighs with one tablespoon of oil and season generously with salt and pepper.
- Brown the Chicken: In a large Dutch oven or heavy pot, melt one tablespoon of butter with the remaining tablespoon of oil over medium heat. Working in batches, brown the chicken for 3 to 4 minutes on each side, then transfer to a plate.
- Sauté the Aromatics: Add the chopped onion to the pot, season with salt and pepper, and cook, stirring occasionally, for about 2 minutes, until softened. Stir in the curry powder, garlic, ginger, and nutmeg, followed by the remaining butter, cooking for another minute until the spices become fragrant.
- Cook the Rice and Vegetables: Add the rinsed rice to the pot, stirring it until evenly coated with the spice mixture. Add the diced potato, sliced carrots, chicken broth, and Worcestershire sauce, scraping the bottom of the pot to lift any browned bits. Season the broth generously with salt and pepper. Place the chicken back on top of the rice, skin side up, and bring the mixture to a boil.
- Bake the Dish: Cover the pot and bake for 20 minutes. Then, uncover the pot and bake for an additional 10 minutes, or until most of the liquid has been absorbed and the chicken is golden and fully cooked.
Notes
Serve: Distribute the chicken and rice into bowls, garnish with chopped scallions, and serve with your choice of pickles, kimchi, or hot sauce for added flavor.