One-pot Japanese curry chicken and rice recipe

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By Kay Chun, The New York Times

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.

Yield: 4 servings

Total time: 1 hour

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
  • 2 tablespoons canola oil
  • Salt and black pepper
  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped white or yellow onion
  • 3 tablespoons Madras curry powder
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 3/4 teaspoon ground nutmeg
  • 1 1/2 cups short-grain white rice, rinsed until water runs clear
  • 1 large baking potato (about 1 pound), such as russet, white or Idaho, peeled and cut into 1/2-inch cubes
  • 3 medium carrots, sliced 1/2-inch thick
  • 3 1/2 cups low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Preparation

1. Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.

2. In 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.

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