Name: One-Pot Japanese Curry Chicken and Rice
Ingredients: 2-pounds bone-in, skin-on chicken thighs; 2 tbsp. canola oil; Kosher salt and black pepper, to taste; 3 tbsp. unsalted butter; ½ cup white or yellow onion, finely chopped; 3 tbsp. Madras curry powder; 1 tbsp. garlic, minced; 1 tbsp. fresh ginger, minced; ¾ tsp. ground nutmeg; 1-½ cups short-grain white rice, rinsed until water runs clear; 1-½ cups white baking potato, peeled and cut into ½-inch cubes; 3-½ cups carrots, sliced ½-inch-thick slices; 3-½ cups low-sodium chicken broth; 2 tbsp. Worcestershire sauce; Chopped scallions, pickles, kimchi and/or hot sauce, for serving

One-Pot Japanese Curry Chicken and Rice

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Ingredients

2-pounds bone-in, skin-on chicken thighs
2 tbsp. canola oil
Kosher salt and black pepper, to taste
3 tbsp. unsalted butter
½ cup white or yellow onion, finely chopped
3 tbsp. Madras curry powder
1 tbsp. garlic, minced
1 tbsp. fresh ginger, minced
¾ tsp. ground nutmeg
1-½ cups short-grain white rice, rinsed until water runs clear
1-½ cups white baking potato, peeled and cut into ½-inch cubes
3-½ cups carrots, sliced ½-inch-thick slices
3-½ cups low-sodium chicken broth
2 tbsp. Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Instructions

Pre-heat oven to 375°F.
Rub chicken with 1 tablespoon oil, and season with salt and pepper.
In a large Dutch oven or heavy pot, over medium heat, heat remaining 1 tablespoon oil with 1 tablespoon butter until butter is melted.
Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
Add onion to the pot; season with salt and pepper; cook, stirring, until softened; 2 minutes.
Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter; stir until butter is melted and spices are fragrant; 1 minute.
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, along with accumulated juices, on top, skin-side up, and bring to a boil over high.
Cover, place in oven and bake for 20 minutes.
Remove from oven, uncover, return to oven and bake until most of the liquid is absorbed and chicken is golden and cooked through; about 10 minutes longer.
Divide chicken and rice among bowls, and garnish with scallions.
Serve with any combination of pickles, kimchi and hot sauce.

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