This is a great one-pot meal that also goes a long way economically. Once you break down the chicken pieces (if that scares you, take a look at this step-by-step guide) and dice your onions and garlic, it doesn’t take that long to put it all together either. Feeding two, I was able to get two dinners, two lunches, and some leftover wing meat that worked great in tacos. Definitely a good recipe to try if you are on a budget.
Curried Chicken with Coconut Rice
- 1 whole chicken, cut into 10 pieces (skin on, although I removed it and it still turned out great)
- 4 t. curry powder
- 1/2 t. cayenne pepper
- coarse salt
- 1 T. vegetable oil
- 5 garlic cloves minced
- 3 T. peeled fresh ginger, minced (3-inch piece)
- 1 medium yellow onion, diced small
- 2 T. tomato paste
- 2 c. basmati rice
- 1 can (13.5 oz) unsweetened light coconut milk
- fresh cilantro leaves, for serving
- 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.
- 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.