Curried Chicken with Coconut Rice

Prep Time:
25 mins
Total Time:
50 mins

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.


  • 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


  1. 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.

  2. 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.

    Curried Chicken with Coconut Rice
    Johnny Miller

Cook's Notes

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.

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