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One-Pot Japanese Curry Chicken and Rice

cooking.nytimes.com
  • 60 minutes
  • Serves 4

INGREDIENTS

2 lb

skin-on chicken thighs

2 tbsp

canola oil

1 serving

kosher salt and pepper

3 tbsp

butter

1/2 cup

onion

3 tbsp

madras curry powder

1 tbsp

garlic

1 tbsp

ginger

3/4 tsp

ground nutmeg

1 1/2 cups

short-grain rice

1 lb

baking potato

1 1/2 cups

carrots

3 1/2 cups

chicken broth

2 tbsp

worcestershire sauce

1 serving

scallions