Chicken Curry Rice Recipe

Cook rice

Rinse the rice under cold water until water runs clear. Combine rinsed rice and 480 ml water in a rice cooker or a saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes. Fluff before serving.

Prep chicken

Trim excess fat from chicken thighs and cut into 6-8 bite-sized pieces each. Pat dry with paper towels. In a bowl combine 2 tbs soy sauce, 1 tbs sake (or dry sherry), 1 tsp grated garlic, 1 tsp grated ginger, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken, toss to coat, and marinate for 20–30 minutes while you prepare the curry base.

Heat 2 tbs vegetable oil and 1 tbs butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté, stirring occasionally, until soft and golden, about 8–10 minutes.

Add the minced garlic and grated ginger and cook for 30–45 seconds until fragrant.

Stir in the diced carrot and potato and cook for 3–4 minutes to coat with oil and begin to soften.

Sprinkle 2 tbs curry powder and 1 tsp garam masala over the vegetables and cook, stirring, for 1 minute to bloom the spices.

Add 2 tbs tomato paste and 2 tbs all-purpose flour (this helps thicken the sauce). Stir to combine and cook 1–2 minutes, stirring so the flour cooks through.

Slowly pour in 600 ml beef broth while stirring to prevent lumps. Add 1 tbs Worcestershire sauce, 1 tbs soy sauce, and 1 tbs brown sugar. Bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer until the carrots and potatoes are tender, about 15–20 minutes. Stir occasionally.

Taste and season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). If you prefer a thicker curry, simmer uncovered 5–10 minutes more, or whisk a slurry of 1 tbs flour and 2 tbs water into the curry and simmer until thickened.

While the curry simmers, heat neutral frying oil in a deep pot or deep fryer to 170–180°C (340–360°F). Use a thermometer for accuracy. There should be enough oil to fully submerge the chicken pieces.

Prepare the coating: in a shallow bowl whisk together 1/2 cup cornstarch and 1/2 cup all-purpose flour. If you want a lighter, crispier crust, keep the cornstarch a little higher than the flour. Season the dry mix lightly with a pinch of salt and pepper.

In a separate small bowl whisk the 3 tbs cold water into a couple of tablespoons of the marinade juices (if any) to make a loose batter for adhesion, or skip this and simply dredge for a crispier finish.

Working in batches to avoid crowding, remove chicken from marinade and let excess drip off. Option A (crisp dredge): Dredge each piece thoroughly in the dry cornstarch-flour mix, pressing to adhere. Option B (light batter): Dip briefly into the cold-water-marinate mixture then coat in dry mix. Place coated pieces on a tray while oil reaches temperature.

Fry the chicken in batches at 170–180°C (340–360°F) for 5–7 minutes per batch, turning if necessary, until golden brown and cooked through (internal temperature 74°C / 165°F). Do not overcrowd the pot. Transfer to a wire rack or paper towel-lined tray to drain and rest for 2–3 minutes; this keeps the crust crisp.

If you prefer extra-crispy double-fried chicken: after the first fry, rest 3–5 minutes, then fry a second time at 180–190°C (355–375°F) for 1–2 minutes until deeply golden.

Place 1 cup of cooked rice per serving on each plate (recipe makes about 4 servings). Ladle generous portions of the beef-style curry alongside or over part of the rice.

Top the rice and curry with several pieces of deep-fried chicken. Garnish with fukujinzuke (pickled radish) on the side, sprinkle sliced green onion and toasted sesame seeds over the dish as desired.

Serve immediately while the chicken is crisp and the curry is hot.