One-pot Japanese curry hen and rice recipe

By Kay Chun, The New York Times

Usually milder and sweeter than Indian curries, traditional Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe will not be a conventional one, however reasonably a simple weeknight model, a one-pot meal that includes juicy hen thighs, greens and rice. Instead of counting on store-bought or do-it-yourself prompt curry roux, this dish depends on a couple of spices to imitate conventional Japanese curry flavors. Curry powder, floor nutmeg and Worcestershire sauce are mixed and bloomed in butter to create the spherical and wealthy sauce. Onions, potatoes and carrots create the majority of conventional Japanese curry, however candy potatoes, cauliflower and peas can be nice substitutions or additions. Serve the meal with any sort of pickle you have got available for a vinegary hit to distinction the wealthy curry.

Yield: 4 servings

Total time: 1 hour

Ingredients

• 2 kilos bone-in, skin-on hen thighs (about 6 giant thighs)
• 2 tablespoons canola oil
• Salt and black pepper
• 3 tablespoons unsalted butter
• 1/2 cup finely chopped white or yellow onion
• 3 tablespoons Madras curry powder
• 1 tablespoon minced garlic
• 1 tablespoon minced contemporary ginger
• 3/4 teaspoon floor nutmeg
• 1 1/2 cups short-grain white rice, rinsed till water runs clear
• 1 giant baking potato (about 1 pound), akin to russet, white or Idaho, peeled and reduce into 1/2-inch cubes
• 3 medium carrots, sliced 1/2-inch thick
• 3 1/2 cups low-sodium hen broth
• 2 tablespoons Worcestershire sauce
• Chopped scallions, pickles, kimchi and/or sizzling sauce, for serving

Preparation

1. Heat oven to 375 levels. Rub hen with 1 tablespoon oil, and season with salt and pepper.

2. In a big Dutch oven or heavy pot, warmth remaining 1 tablespoon oil with 1 tablespoon butter over medium till butter is melted. Working in two batches, brown hen 3 to 4 minutes per facet, and switch to a plate.