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.
Chicken Prep
For tips on cutting up a chicken, visit our how-to. If you prefer all white or dark meat, substitute bone-in chicken breasts or chicken thighs.
Wow the house smells awesome! Used HOT CURRY Powder from Penzey along with the cayenne. Also used BROWN basmati rice which may be a problem as it takes much, much longer to cook than the white. I suspect the consistancy of the chicken will change but not the taste! Still waiting but the smell is divine!
OH MY GOD! THis is amazing! i made this twice this week! it is the best chicken dish of the year! my husband and i can't get enough of it! the only difference is i did mine over the stove instead of the oven (too hot out). it was SO SO SO GOOD! thank you for this recipe!!
This recipe is easy and awesome! I didn't have basmati rice (substituted regular rice), and I used regular coconut milk. It was the ultimate comfort food. My husband is not crazy about curry, but loved this.
This recipe is easy and awesome! I didn't have basmati rice (substituted regular rice), and I used regular coconut milk. It was the ultimate comfort food. My husband is not crazy about curry, but loved this.