Japanese Style Curry Rice with Chicken

Submitted by: PAUL KRAUSE of Walnut Creek, CA

When I lived in Japan, Curry Rice became one of my favorite dishes.  You can get it in some Japanese restaurants in the US, mostly ones that serve lunch.  When this recipe popped up in the New York Times Cooking section recently, I knew I had to try it.  Most Asian recipes in publications like the NY Times tend to be "modified" especially when it comes to spices.  I tend to the generous side of portions especially for things like garlic and ginger.  My Italian-American sister-in-law always says any recipe that calls for 1 clove of garlic is useless unless it's a recipe for how to cook one clove of garlic.

This curry rice isn't exactly like the curry rice you'd get in Japan.  It does however capture the essence of that dish in a unique and delicious way.  In Japan, you'd most likely get this dish with beef instead of chicken.  I like this chicken variation just as much. 

Stick with bone-in, skin-on chicken thighs.  Skinless, boneless breasts just won't give you the texture or flavor this dish deserves.  

JAPANESE CURRY RICE W/ CHICKEN

Adopted from NYT Cooking Section

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs (about 6)

• 2 tablespoons canola oil

• Kosher salt and pepper

• 3 tablespoons unsalted butter (divided)

• 1/2 cup finely chopped onion

• 3 tablespoons Madras curry power

• 3-4 cloves garlic, minced

• 1 to 2-inch piece ginger root, minced

• 1 teaspoon nutmeg

• 1 1/2 cups short grain white rice (like CalRose or jasmine), rinsed until water runs clear

• 1 large baking potato, peeled and cut into ½-inch cubes

• 3 medium carrots, sliced 1/2 inch thick

• 3 1/2 cups low-sodium chicken broth

• 2 tablespoons Worcestershire sauce

• Optional - chopped scallions, Japanese pickles, kimchi, or hot sauce for serving.
  

Instructions:

1. Heat oven to 375 degrees. 

2. Rub chicken with 1 tablespoon oil and season with salt and pepper (to taste).

3. In a large Dutch oven or heavy pot, heat the remaining 1 tablespoon oil and 1 tablespoon butter over medium heat until butter is well melted. Brown chicken 2-3 minutes per side, then transfer to a plate.

4. Add onion to the pot, season with salt and pepper, and cook stirring until soft— about 2-3 minutes.  Add curry powder, garlic, ginger, nutmeg, and the remaining 2 tablespoons of butter.  Stir until butter is well melted and spices are fragrant—about 1 minute.

5. Add rice and stir well until evenly coated in spices.  Add potato, carrots, broth, and Worcestershire sauce, scraping the bottom of the pot to lift up any brown bits.  Season broth generously with salt and pepper.

6. Arrange chicken and any accumulated juices on top, skin side up, and bring to a boil over high heat.  Cover and bake in the oven for 20 minutes.  Uncover and bake until most of the liquid is absorbed and the chicken is golden and cooked through.

7. Divide chicken and rice among bowls, and garnish with scallions.  You can also accompany with Japanese pickles, kimchi, and hot sauce.

Suggestions:

• You can substitute garam masala for the nutmeg.

• I tend to be generous with the spices, especially garlic and ginger.

• Potatoes and Carrots: ½-inch cubes are pretty small.  If you cut your cubes larger (I do) be sure they are “par-boiled” before putting the pot in the oven.  If not, larger cubes may not cook thoroughly in the oven.

• Once you’ve uncovered your pot and baked it for 10 minutes, evaluate your sauce. It should still be “saucy” and not too dry. 

 Ite dake mas! (Enjoy)