One-Pot Japanese Curry Chicken and Rice

By Kay Chun

Updated Jan. 30, 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(7,685)
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
7,685 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!

Clare K.

I grew up with Japanese curry, but we always made it from House brand curry bars--something I never seem to have in my own pantry. This tasted just like the curry I grew up, though I have to say it was even better as the one-pot method means every grain of rice is coated in curry (vs pouring the sauce over rice). It was rich, hearty and brought me right back to my childhood in Japan. Definitely adding this to the regular roster!

Kat

Wow, was a little skeptical but this was so easy and delicious! Used Spicy Curry Powder (all I had) and used 1 lb boneless skinless thighs + 1 lb bone in skin on thighs. Pan seared in a little oil instead of butter. And then added Japanese sweet potato with the carrots and potatoes and it came out so good with a nice kick of heat! I was worried I didn’t brown the chicken enough earlier on but then after it finished in the oven, I turned on the broiler for 2 min and it did the trick perfectly! My boys loved it and this will definitely be going into rotation.

Lisa G

We loved this. I used real Japanese curry ( S & B Golden Curry) and omitted curry powder as a result. Still used fresh onion, garlic and ginger. Added peas. This was really marvelous but I’d put in two cubes of curry paste next time for a bolder flavor. We never use chicken thighs because of the high saturated fat and calorie content. Boneless skinless breast work fine.I might try it next time with pork tenderloin. What a marvelous recipe for a Winter dinner before a blizzard!

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