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Curried Chicken with Coconut Rice

Recipe photo courtesy of Johnny Miller

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.

Source: Everyday Food, May 2012
Total Time Prep Servings



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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How would you rate this recipe?
  • MS10018139
    22 JAN, 2018
    Great flavor, but thankfully I reviewed many of the comments posted before I making this dish. I used 4 cups of liquid, including the coconut milk (which is a typical liquid/rice ratio). It is also true that it takes WAY longer than 20 minutes to cook. Mine baked a full 50 minutes for my rice to be perfectly cooked. I added sautéed mushrooms to the top before baking. This recipe has been on Martha's website for almost 6 years, I'm surprised that it hasn't been corrected.
  • Edward Troy Perrot Sanderson
    9 JUL, 2013
    Great recipe! LOVE IT!!! I was upset that your print feature printed the recipe on two separate pages instead of just one. I like my recipes on one page...much easier to read and follow. Solution to this would be to remove the personal testimonial from your Food Editor on the print version only. Just a sugestion. Troy
    • mybuddy163
      13 JAN, 2018
      Wonderful recipe! I always use total liquid/rice proportion of 2 to 1 and that works well. I agree that a one page recipe would be much better.
  • msullivan310gm
    2 MAY, 2016
    I wish I had read some of these comments before I made this. There definitely was not enough water to cook the rice properly. And at 20 minutes the chicken was not done. At 35 minutes, the rice still wasn't done. I wish I had taken the chicken out at that time and let the rice continue to cook. But the flavors were good and I will make again, but with probably 3.5 cups of water.
  • MS12264601
    14 APR, 2016
    I made this recipe with boneless, skinless chicken thighs. I used Penzeys Curry that they call the "Now Curry" and added one two-inch peice of fresh tumeric root and minced it along with the ginger root and garlic. My husband and I were super impressed with how good this was!
  • MS10134418
    28 SEP, 2015
    The recipe is great! It's tender and spicy at the same type! I had to cook rice with chicken for 40 min and was reaaly good!
  • MS10995665
    5 MAY, 2014
    I made this last night and after 20 minutes the rice was crunchy and there wasn't enough liquid so I added another 2 cups of water and brought it to a boil and then put it back in the oven for 15 minutes more, it still wasn't done and the internal temperature on the chicken was 130 so I cooked it for 1 hour total and it was just right and the chicken was still moist and the rice was cooked. The rice is delicious, sweeter than I anticipated. Love Sara Carey!!
  • MS12526668
    23 APR, 2014
    I tried this meal last night, and it was very flavorful! I did change the recipe though. Made 2 cups of fresh coconut milk, added 1 cup more of rice, 4 more cups of water, 4 cups of homemade chicken stock, and extra cayenne and curry. Followed directions but chicken and rice were not done in 20 mins, so I added 15 more mins, still wasn't done. That's when I brought it back to a boil on the stove top and then let it simmer for about 40 mins. WOW, it was super moist and delicious.
  • Lisa Tsering
    10 APR, 2014
    20 minutes in the oven? More like 50 minutes. :-(
  • MS12237446
    31 MAR, 2014
    I forgot to mention in my earlier review, that when it was coming to boil on stove, the rice started cooking. So, after reading another review on the dryness, I checked it after 8 minutes and took it out after 9 minutes. I added 1/2 cup warm water, as in risotto, and it resolves the impending dryness. I made a fresh batch of curry powder so it was nice and spicy!! Loved it!
  • MS12237446
    31 MAR, 2014
    Just made this tonight. EXCELLENT dish!! Chicken was so very tasty!

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