Description
A comforting one-pot chicken and rice dish inspired by Japanese curry, where fragrant curry spices coat tender chicken, rice, potatoes, and carrots for a cozy, savory meal without the traditional curry sauce.
Ingredients
Units
Scale
- 4 chicken thighs
- 1 1/2 tbsp Japanese curry powder, plus 1 teaspoon for rice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 cloves garlic, grated
- 1/2 tablespoon ginger, grated
- 1/2 large yellow onion, diced
- 1 cup potatoes (diced into ~1-inch/2.5 cm chunks)
- 1 cup carrots, (diced into ~1/2 to 1-inch (1-2.5 cm) chunks)
- 1 cup basmati rice
- 1 3/4 cup beef broth
- 1/4 cup soy sauce
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 20 – 30 minutes, then drain and set aside. This is optional, but soaking the basmati rice before cooking will help it cook more evenly and stay fluffy.
- Preheat your oven to 350°F (175°C).
- Pat the chicken thighs dry and rub with 1 ½ tbsp Japanese curry powder, cayenne pepper, salt, and black pepper.
- Heat a large pot or deep skillet over high-medium heat with a little neutral oil. Add the chicken skin-down and sear for about 6 minutes until lightly browned. Flip and cook for an additional 2 minutes. Remove and set aside (it does not need to be fully cooked). Leave the chicken’s juices and remaining oil.
- In the same pot, add the diced onion and cook for about 3 minutes, or until softened and translucent. Stir in the grated garlic and ginger and cook for about 30 seconds until fragrant.
- Add the basmati rice and 1 tsp of curry powder, stirring briefly to lightly toast the spices.
- Pour in the beef broth and soy sauce, stirring to combine. Nestle the seared chicken thighs back into the pot, followed by the carrots and potatoes. You want them to be slightly submerged in the liquids to ensure that they cook – they don’t need to be completely submerged!
- Cover the pot with a lid and bake at 350°F (175°C) for 35 minutes, or until the rice is tender, the liquid is absorbed, and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest, covered, for 5 minutes. Fluff the rice gently and mix everything together before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 3