Curried Chicken with Coconut Rice
I love chicken, I love coconut and I love curry thus this dish was just perfect for me!
It’s super easy to make and just require to use ONE POT, yes you heard me!
Despite all the spices from the curry, the sweetness of the coconut rice makes this dish very delicate. I do suggest you to give it a try 🙂
Ingredients (serves 6 people)
- 1 whole chicken, cut into 10 pieces
- 4 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- Coarse salt
- 1 tablespoon vegetable oil
- 5 garlic cloves, minced
- 3 tablespoons minced peeled fresh ginger
- 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
Pre-heat oven to 180 C (350 F) and get all your spices ready
Path the chicken dry with some kitchen paper
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
Chop up onion, mince ginger and garlic.
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- I LOVE colorful pots!
Bake until chicken is cooked through and liquid is absorbed, about 40 minutes. Sprinkle with cilantro and serve