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