food & dining
Chicken Rice Curry Dinner
I 2
Keri White
saw a version of this in The New
York Times a few weeks ago. The
original recipe was called “One-Pot
Japanese Curry Chicken Rice” and was
the creation of Kay Chun.

I was intrigued by the preparation,
as one-pot meals always speak to me,
and with the chill still lingering in the
air, this warming dish seemed appeal-
ing. A comment on the recipe’s name: I
did not fi nd this evocative of Japanese
cuisine — to me, it skewed Indian in its
fl avor profi le, but my daughter deemed
it more in the Moroccan or North
African palate. Regardless of where it
sends you, the dish is delicious.

Chun’s version used bone-in chicken
thighs and Madras curry powder; I
swapped these for bone-in breasts
and hot curry powder. Other than
that, I followed the recipe closely, but
going forward, I could see introducing
more vegetables, using brown rice and
maybe swapping out the bone-in for
boneless chicken.

The mixed winter greens comple-
mented the dish nicely; for this dish,
the sides should be simple, as the
curry brings a lot to the table.

Chicken Rice Curry
Photos by Keri White
Serves 4 generously
For the chicken:
4 large bone-in chicken breasts,
cut in half
tablespoons canola or
vegetable oil
Generous sprinkling of salt and pepper
For the curry:
3 tablespoons canola or
vegetable oil
1 small onion, chopped
3 tablespoons hot curry powder
(or your favorite curry blend)
4 cloves garlic, crushed
1-inch piece ginger, grated
2 medium potatoes, each about
the size of your fi st (peel if you
wish; I do not)
5 carrots, sliced thickly
1½ cups white rice
3½ cups chicken broth
2 tablespoons Worcestershire sauce
Salt and pepper to taste
To serve: chopped fresh cilantro and/
or scallions
Heat your oven to 350 degrees F.

Salt and pepper the chicken. In a
Dutch oven or heavy ovenproof pot,
heat the oil and brown the chicken
pieces in batches. Remove the chicken
from the pan, and set it aside.

Scrape up the brown bits, add the
remaining oil and add the onion, curry
powder, garlic, ginger, potatoes and
carrots. Sauté until fragrant and coated
with seasonings, about 3 minutes. Add
the rice, and stir to coat.

Add the broth, Worcestershire sauce
and more salt and pepper, then return
the chicken to the pan. Bring it to a
boil, cover and place it in the oven for
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30 minutes. Remove the cover, and
cook it for another 10 minutes or until
most of the liquid is absorbed and the
rice is cooked through.

Serve with chopped fresh cilantro
and scallions, if desired.

Mixed Winter Greens
Serves 4
This preparation is as simple and basic
as they come, but consider it a blank
canvas. Add the ginger or red pepper
fl akes, onion, lemon juice and zest
or your favorite spice blend. I kept it
simple for this meal because the curry
delivers so much fl avor.

1 3
tablespoon canola or
vegetable oil
cloves garlic, crushed
Salt and pepper to taste
10 cups chopped mixed winter
greens, coarsely chopped
— I used napa cabbage and
bok choy, but any combo of
cabbage, kale, collards, mustard
greens, et cetera, works well in
this recipe.

Heat the oil in a large skillet. Add the
garlic, salt and pepper, and stir until
fragrant. Add the greens and sauté,
turning the leaves to coat them with oil.

Continue cooking and turning the
greens until they are wilted and cooked
through. The timing varies with the greens;
kale/collards will take longer, while bok
choy/spinach cook more quickly. 1
Keri White is a Philadelphia-based
freelance food writer.

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