Japanese-Style Chicken Curry with Fragrant Rice

1. Preheat Oven and Prepare Chicken

Preheat your oven to 375°F. While the oven heats, take the chicken thighs and rub them with 1 tablespoon of canola oil. Season generously with salt and black pepper.

2. Brown Chicken Thighs

In a large Dutch oven or heavy pot, heat 1 tablespoon of canola oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken thighs, skin side down, and brown them for 3-4 minutes on each side until they are golden brown. This step enhances the flavor significantly. Remove the browned chicken and set it aside.

3. Cook Onion

In the same pot, add the chopped onion. Season with a bit of salt and pepper, and cook for about 2 minutes until the onion is softened.

4. Toast Spices

Add 2 tablespoons of butter, the curry powder, minced garlic, ginger, and ground nutmeg to the pot. Stir the mixture for about a minute until the spices become fragrant. Toasting the spices helps release their essential oils, deepening the overall flavor of the dish.

5. Stir in Rice

Stir in the rinsed rice, ensuring it gets well coated with the spice mixture.

6. Add Vegetables and Broth

Add the cubed potato, sliced carrots, chicken broth, and Worcestershire sauce to the pot. Make sure to scrape the bottom of the pot to lift any browned bits, which will add depth to the broth. Season the broth generously with salt and pepper.

7. Bake Chicken and Rice

Place the browned chicken thighs on top of the rice mixture, along with any accumulated juices. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven. Bake for 20 minutes covered, then uncover and bake for an additional 10 minutes. The liquid should be mostly absorbed and the chicken should have a beautiful golden finish.

8. Serve

Divide the chicken and rice among bowls. Garnish with chopped scallions, and serve with pickles, kimchi, and/or hot sauce on the side.