Curried Chicken with Coconut Rice

THIS is one of our family's new favorite dishes!  It is pretty easy to make, and so so good.  The boys love the coconut rice in particular.  And leftovers are good too!  Once you get everything chopped and prepped, it is fairly easy to do.  It did take me longer than the 50 minutes total time, so keep that in mind.  I think my chicken was in the oven a good 15 minutes (or more) longer at the end.

The recipe comes from Everyday Food magazine, where I get a lot of my recipes.  It is credited to Samantha Seneviratne, who says she has simplified her Sri Lankan mother's recipe.  If you haven't subscribed to this magazine yet, follow the link and do it!  You won't be sorry. 

Anyway, the chicken is savory, the rice is flavorful and creamy and coconut-y, it's just plain delicious.  We are making this again next week!

Curried Chicken with Coconut Rice
Adapted from Everyday Food magazine
Serves 8
Active time:  25 minutes
Total time:  50 minutes (PLUS 15 - 20 extra, if necessary to cook the chicken through)


1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces  (I just bought a 4-pound package of chicken thighs, so feel free to substitute the chicken pieces you like)
4 teaspoons curry powder
1/2 teaspoon cayenne pepper (I used 1/4 teaspoon)
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 (I only had long-grain white rice)
1 can (13.5 ounces unsweetened coconut milk
fresh cilantro leaves, for serving


Preheat oven to 350 degrees F, 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 tablespoons 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 (I omitted this oil as there was plenty left from the chicken), and add 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, on top of rice, skin side up, cover and transfer to oven.  Bake until chicken is cooked through and liquid is absorbed, about 20 minutes.   
 ***HERE is where I cooked my chicken longer.  I removed a piece of chicken, cut it open, it wasn't done.  I bet I cooked it 20 more minutes, which brings the total time up to 1 hour and 10 minutes.  At least.  But it's worth it!