Curried Chicken with Coconut Rice

This is Martha’s picture because mine was ugly.

I loved this Everyday Food recipe I tried recently. Definitely now part of the weeknight repertoire! The flavors are surprisingly bold and pleasing, and

the chicken was great, but so was the rice. So often, I’m done with the rice once the vegetables or meat are gone, but not so with this one. It’s nice that it’s so simple to–just what I need after the homework and practicing craze is over (or happening).

Curried Chicken with Coconut Rice

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (I just used skinless, boneless chicken thighs from Costco)
4 teaspoons curry powder (I like Garam Masala)
1/2 teaspoon cayenne pepper
Coarse salt
1 tablespoon vegetable oil
5 garlic cloves, minced
3 tablespoons minced peeled fresh ginger (from a 3-inch piece)
1 medium yellow onion, diced small
2 tablespoons tomato paste
2 cups basmati rice
1 can (13.5 ounces) unsweetened light coconut milk
Fresh cilantro leaves, for serving

1. Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.

2. Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.


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