One Pot Japanese Curry

Hello! Welcome to Sunday Supper on Djalali Cooks. Did you know curry is a very popular dish in Japan? Typically Japanese curry is served like a stew with a gravy-like sauce, including vegetables like onions, carrots and potatoes; and meat (beef, pork or chicken). It’s served over rice as “curry rice” or with udon noodles. Curry bread is also a thing in Japan! I have only ever had curry rice. Today we are making it a one pot wonder by adding the uncooked rice to the pot with the curry sauce. The mix of veggies, chicken thighs and rice cooks on the stove top and is finished in the oven. Resulting in a truly wonderful one pot Sunday Supper!

Prep the Chicken

We are using whole, boneless, skinless chicken thighs for our One Pot Japanese Curry. To start, preheat the oven to 375 degrees F. Then put your chicken thighs in a bowl and coat the chicken in a drizzle of vegetable oil, season with kosher salt and black pepper. Let the chicken sit while you prep the rest of the ingredients.

The aromatics and spices include Madras Curry powder, nutmeg, Worcestershire sauce, garlic, ginger and diced onion. Then we have peeled and chopped carrots and potatoes. Rinsed short grain rice, chicken broth and butter.

First we will brown the chicken. In a large Dutch oven heat 1 tablespoon of vegetable oil and one tablespoon of butter over medium heat. Brown the chicken for about 3-4 minutes on each side. Work in batches if needed. When the chicken is browned on both sides, transfer to a small sheet tray or plate and set aside. The chicken thighs will finish cooking in the curry.

Building the One Pot Japanese Curry

Cook the onion for a few minutes, stirring occasionally until softened. Then add the curry powder, ginger, garlic, nutmeg and the remaining 2 tablespoons of butter. Stir until the butter is melted and the spices are fragrant. About 1 minute.

Add the rinsed rice and stir well to coat the uncooked rice in the spices.

Now, add the Worcestershire sauce and broth. Add the potato, carrot. Use a firm spoon to scrape up all the fond from the bottom of the pot. Season the broth with a big pinch of kosher salt and several cranks of cracked black pepper.

Transfer the browned chicken and the accumulated juices to the pot. Bring the broth to a boil over high heat.

Bake the One Pot Japanese Curry

Cover and bake in the preheated oven for 20 minutes. At the 20-minute mark, remove the lid and bake uncovered for about 10 more minutes, until most of the liquid is absorbed.

And that’s it! We are ready to serve. Slice up some scallions as a garnish. Sprinkle the scallions on top for color and little fresh onion crunch.

One Pot Japanese Curry is hearty and filling without feeling heavy at all. Because we cooked the rice in the curry broth and chicken, it’s so flavorful and rich. The carrots and potatoes are tender but not mushy. The chicken is juicy and super flavorful. All in all, an incredible one pot Sunday Supper!

I am a big fan of curry from all kinds of cuisines! Try Thai Red Curry Turkey Meatballs; or Indian Curry with Easy Pork Curry. Thank you so much for joining me today. Take care and be well! xo Kelly

Key Equipment and Ingredients

Print Recipe

One Pot Japanese Curry

(2 votes, average: 3.00 out of 5)

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Dinner, Main Course – Japanese

By Adapted from Kay Chun, Via NYT Cooking – Serves: 4

Prep Time: ~15 Minutes – Cooking Time: ~45 Minutes – Total Time: ~1 Hour

One Pot Japanese Curry cooks the rice in the pot with chicken, curry sauce, potatoes and carrots for a savory, perfect one pot meal.

Ingredients

• 2 lbs. Boneless, Skinless Chicken Thighs (6-8 large thighs)
• 2 tbsp. Vegetable Oil
• Kosher Salt and Black Pepper
• 3 tbsp. Unsalted Butter
• 1/2 cup Finely Chopped Yellow Onion
• 3 tbsp. Madras Curry Powder
• 1 tbsp. Minced Garlic
• 1 tbsp. Minced Fresh Ginger
• 3/4 tsp. Ground Nutmeg
• 1.5 cups Short-Grain White Rice, rinsed until water runs clear
• 1 Large Russet Potato (about 1 pound), peeled and cut into ½-inch cubes (about 1½ cups)
• 3 Medium Carrots, sliced ½ inch thick (1½ cups)
• 3.5 cups Low-Sodium Chicken Broth
• 2 tbsp. Worcestershire Sauce
• Sliced Scallions, pickles, hot sauce, for serving

Instructions

1

To start, preheat the oven to 375 degrees F. Then put your chicken thighs in a bowl and coat the chicken in a drizzle of vegetable oil, season with kosher salt and black pepper. Let the chicken sit while you prep the rest of the ingredients.

2

In a large Dutch oven heat 1 tablespoon of vegetable oil and one tablespoon of butter over medium heat. Brown the chicken for about 3-4 minutes on each side. Work in batches if needed. When the chicken is browned on both sides, transfer to a small sheet tray or plate and set aside. The chicken thighs will finish cooking in the curry.

3

Then add the diced onion to the pot. Season the onion with a pinch of kosher salt and pepper.

4

Cook the onion for a few minutes, stirring occasionally until softened. Then add the curry powder, ginger, garlic, nutmeg and the remaining 2 tablespoons of butter. Stir until the butter is melted and the spices are fragrant. About 1 minute.

5

Add the rinsed rice and stir well to coat the uncooked rice in the spices.

6

Now, add the Worcestershire sauce and broth. Add the chopped potato and carrot. Use a firm spoon to scrape up all the fond from the bottom of the pot. Season the broth with a big pinch of kosher salt and several cranks of cracked black pepper.

7

Transfer the browned chicken and the accumulated juices to the pot. Bring the broth to a boil over high heat.

8

Cover and bake in the preheated oven for 20 minutes. At the 20-minute mark, remove the lid and bake uncovered for about 10 more minutes, until most of the liquid is absorbed.

9

Portion chicken, rice and veggies into bowls and garnish with sliced scallions, hot sauce and pickled vegetables – if desired.

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