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