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One Pot Japanese Curry

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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.