One-Pot Japanese Curry Chicken and Rice

By Kay Chun

Updated Jan. 29, 2024

One-Pot Japanese Curry Chicken and Rice
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Rating
4(7,729)
Comments
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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.

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Ingredients

Yield:4 servings
  • 2pounds bone-in, skin-on chicken thighs (about 4 to 6 thighs)
  • 2tablespoons canola oil
  • Salt and black pepper
  • 3tablespoons unsalted butter
  • ½cup finely chopped white or yellow onion
  • 3tablespoons Madras curry powder
  • 1tablespoon minced garlic
  • 1tablespoon minced fresh ginger
  • ¾teaspoon ground nutmeg
  • 1½cups short-grain white rice, rinsed until water runs clear
  • 1large baking potato (about 1 pound), such as russet, white or Idaho, peeled and cut into ½-inch cubes
  • 3medium carrots, sliced ½-inch thick
  • 3½cups low-sodium chicken broth
  • 2tablespoons Worcestershire sauce
  • Chopped scallions, pickles, kimchi and/or hot sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1097 calories; 58 grams fat; 18 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 11 grams polyunsaturated fat; 90 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 53 grams protein; 1725 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 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.

  3. Step 3

    Add onion to the pot, season with salt and pepper, and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.

  4. Step 4

    Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.

  5. Step 5

    Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

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Ratings

4 out of 5
7,729 user ratings
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Comments

Shannon

I did it all on the stove, brought to a boil and then covered on low for 20 and then uncovered for 10 and it came out great. No need to heat up the house in the summer weather.

cboek

I made this with 1.5 lbs of 1” cubed chicken breasts and substituted the nutmeg for garam masala and it was still delicious.

Hale and Hearty

I used brown rice instead of short grain white, used twice as many potatoes as well as 5 carrots, peeled and cubed. I cooked it for 30 with the lid on and another 10 with the lid removed. Really delicious!

ES

Delicious and a great way to use the Dutch oven. The curry flavor comes through beautifully and the rice turns a lovely golden color. Will make again!

Sarah

I find this happens with one pot recipes but my rice turned out mushy with all the grains broken and soggy, but also somehow still had a crunch to it?? And then the chicken skin was not crispy so I took out the chicken and broiled it in the air fryer. But there was no way to fix the rice.

susan

Five stars for me, for the following reasons: (1) fast, (2) pantry friendly, (3) nutritious, and (4) easy to put together quickly. I cook for one 77-year-old woman (me!) so I opted for the half recipe (thanks again, NYT!). Thought I had curry powder, couldn’t find it, but the local Wal-Mart had S&B curry bricks, I went for the “medium hot” variety, used two of the five rectangles. Also used boneless, skinless, chicken thigh (one, weighed 11 oz before trimming) and a half cup of already-cooked brown rice (I keep 1/2 c portions in the freezer, come in handy). I added the rice with the carrots and potatoes, scaled down the liquid (lo-salt chicken broth) accordingly, and simmered it all on the stove top for about a half hour. I’d definitely make this again but amp up the S&B curry, as it was barely spicy, albeit tasty. Or maybe I’ll find that curry powder lurking in my cupboard somewhere!

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