In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour or overnight. Heat oil in a large skillet or pot over medium-high heat. When ...

I 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 ...

Heat oil in a Dutch oven or soup pot over medium heat. Add onion, garlic, ginger, salt and pepper; stirring occasionally. Cook for 2-3 minutes until the onion is soft and translucent. Add curry powder ...