CURRIED CHICKEN WITH COCONUT RICE

Curried Chicken with Coconut Rice image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 12

1 whole chicken (3 1/2 to 4 pounds), 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 (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

Steps:

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.

Nutrition Facts : Calories 466 g, Fat 18 g, Fiber 1 g, Protein 32 g, SaturatedFat 6 g