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