Recipes Ingredients Meat & Poultry Chicken Curried Chicken with Coconut Rice 3.5 (177) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 50 mins Servings: 8 All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper. Ingredients 1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces 4 teaspoons curry powder ½ 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 Directions 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. Johnny Miller Cook's Notes Chicken PrepFor 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. Rate it Print