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.


  • 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



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.


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.


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


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 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.


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


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.


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