One-Pot Japanese Curry Chicken and Rice

By Kay Chun

Updated January 29, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
1 hour
Rating
4(7,752)
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

  • 2 pounds bone-in, skin-on chicken thighs (about 4 to 6 thighs)

  • 2 tablespoons canola oil

  • Salt and black pepper

  • 3 tablespoons unsalted butter

  • ½ cup finely chopped white or yellow onion

  • 3 tablespoons Madras curry powder

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh ginger

  • ¾ teaspoon ground nutmeg

  • 1 ½ 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 ½-inch cubes

  • 3 medium carrots, sliced ½-inch thick

  • 3 ½ cups low-sodium chicken broth

  • 2 tablespoons Worcestershire sauce

  • Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

100 grams carbs; 266 milligrams cholesterol; 1161 calories; 25 grams monosaturated fat; 11 grams polyunsaturated fat; 18 grams saturated fat; 60 grams fat; 6 grams fiber; 1727 milligrams sodium; 54 grams protein; 8 grams sugar

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
7,752 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!

Pete

Good! Just watch out for salt--the recipe tells you to salt three times, then add broth, then add Worcestershire sauce . . . highly likely to be overly salty.

Rachel

Easy and delicious.

MassFamilyTravelers

This was delicious. I used leftover rotisserie chicken to top the spiced veg and rice, all stirred together in the dutch oven and cooked on the stovetop for about 25 minutes. Before placing the lid, I placed a sheet of parchment paper (recommended trick) on top of the contents to better retain moisture and help the rice to cook. Per other's recommendations, in went extra carrots, onions, cubed sweet potato & 1 T. of ground coffee. Then came a homemade tonkatsu sauce on the side for extra punch.

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