One-Pot Japanese Curry Chicken and Rice
This easy one-pot Japanese curry chicken and rice is made with tender chicken, warming spices, fresh veggies, and fluffy rice. It requires just 15 minutes of hands-on time and only one pot to clean, making it perfect for busy weeknights.
Servings: 6 servings
Calories: 645kcal
Ingredients
- 2 lbs boneless chicken thighs
- 1 tablespoon avocado oil
- 4 tablespoon butter
- 1/2 onion diced
- 4 tablespoon yellow curry powder
- 1 clove garlic minced
- 1/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1 1/2 cups rice jasmine or basmati
- 2-3 carrots peeled and sliced into rounds
- 1 large russet potato peeled and cut into 1/2 cubes
- 3 1/2 cups chicken broth divided
- Salt and pepper to taste
- Green onions and sesame seeds for garnish optional
Instructions
- Preheat the oven to 375° F.
- Season the chicken thighs with a little salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the avocado oil and butter over medium-high heat.
- Once the butter has melted and is bubbly, add the seasoned chicken thighs to the Dutch oven. Sear the chicken until golden on both sides, about 4-5 minutes. Work in batches if necessary. Transfer the browned chicken to a separate plate and set aside.
- Reduce to medium heat. Add the onion to the pot and sprinkle with a little salt and pepper. Cook until tender-crisp, about 2-3 minutes.
- Add the curry powder, garlic, ginger, and nutmeg and cook until fragrant, about 1 minute or so.
- Pour in a little broth to deglaze the pan, scraping up any brown bits of flavor from the bottom of the pot.
- Add the potatoes, carrots, and rice. Stir to combine.
- Then, add the remainder of the broth.
- Return the chicken to the pot, placing it in a single layer. Bump up the heat to high and bring to a boil.
- Once boiling, reduce to a gentle simmer, cover the pot, turn off the burner, and transfer the pot to the oven.
- Bake for 20 minutes covered. Then, uncover the pot and continue baking for about 10 minutes or until the liquid has absorbed and the chicken is golden brown.
- Optional: Garnish with green onions, sesame seeds, and a splash of Worcestershire sauce or soy sauce before serving.
Notes
- Depending on the rice and the size of the potato you use, you may need more or less water. If the rice seems dry after baking, add 1/2 cup and cook for another few minutes. Repeat as necessary.
- I used mild yellow curry powder since we have a little eater in the hosue, but this would be great with a touch of heat.
Nutrition
Serving: 1serving | Calories: 645kcal | Carbohydrates: 41g | Protein: 29g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 171mg | Sodium: 702mg | Potassium: 472mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3751IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
