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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 50 mins Servings: 8 Curried Chicken with Coconut Rice
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 8 Curried Chicken with Coconut Rice
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 8
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 8
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 8
8
Curried Chicken with Coconut Rice
Curried Chicken with Coconut Rice
Ingredients
Ingredients
- 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
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.
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.
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.
Reviews (19)
Add Rating & Review 179 Ratings 5 star values: 40 4 star values: 60 3 star values: 46 2 star values: 25 1 star values: 8
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Reviews (19)
Add Rating & Review 179 Ratings 5 star values: 40 4 star values: 60 3 star values: 46 2 star values: 25 1 star values: 8
Add Rating & Review
179 Ratings 5 star values: 40 4 star values: 60 3 star values: 46 2 star values: 25 1 star values: 8
179 Ratings 5 star values: 40 4 star values: 60 3 star values: 46 2 star values: 25 1 star values: 8
179 Ratings 5 star values: 40 4 star values: 60 3 star values: 46 2 star values: 25 1 star values: 8
5 star values: 40 4 star values: 60 3 star values: 46 2 star values: 25 1 star values: 8
Martha Stewart Member Rating: 3 stars 01/22/2018 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. Martha Stewart Member Rating: Unrated 05/02/2016 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. Martha Stewart Member Rating: Unrated 04/14/2016 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! Martha Stewart Member Rating: 5 stars 09/28/2015 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! Martha Stewart Member Rating: Unrated 05/05/2014 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!! Martha Stewart Member Rating: 5 stars 04/23/2014 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. Martha Stewart Member Rating: Unrated 04/10/2014 20 minutes in the oven? More like 50 minutes. :-( Martha Stewart Member Rating: 5 stars 03/31/2014 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! Martha Stewart Member Rating: 5 stars 03/31/2014 Just made this tonight. EXCELLENT dish!! Chicken was so very tasty! Martha Stewart Member Rating: Unrated 01/15/2014 I've made this with whole chicken pieces and thighs and loved it both ways, though between the chicken skin and the prescribed amount of fats like oil, it came out very rich the first time, almost a bit greasy. The second time I used less oil and it was perfect. Great flavors (don't chintz on the seasoning/salting for full flavor). Be sure to use white rice and plenty of liquid or it will dry out. Terrific one-pot winter dish. Martha Stewart Member Rating: Unrated 10/04/2013 Am wondering if the recipe wanted 2 cups cooked rice. I used 2 cups uncooked and it was VERY dry. Not as spicy as I expected either. Martha Stewart Member Rating: Unrated 07/09/2013 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 Martha Stewart Member Rating: Unrated 05/03/2013 This recipe is very good and tasty. I wasn't very sure about the coconut, since my kids don't like coconut. But they both ate everything with out a word. Would make this again. yum Martha Stewart Member Rating: 4 stars 04/28/2013 Like the rest, the house smelled awesome! Made this for my hubby and he loved the diversity (we live in Italy and Thai dishes are rare)! If you don't like spicy/hot, simply reduce the cayenne pepper to 1/8tsp. I used only 6pcs of chicken thighs- bone in and it was fabulous! This is a keeper! Martha Stewart Member Rating: 5 stars 04/08/2013 this was fabulous!!! the aroma was awesome and the flavors were spot on!! the heat level was perfect and delightful!! my husband and i can't wait to eat the leftovers!! Martha Stewart Member Rating: Unrated 07/01/2012 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! Martha Stewart Member Rating: 5 stars 06/21/2012 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!! Martha Stewart Member Rating: 5 stars 05/17/2012 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.Martha Stewart Member
Rating: 3 stars 01/22/2018
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.
Rating: 3 stars
Rating: Unrated 05/02/2016
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.
Rating: Unrated
Rating: Unrated 04/14/2016
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!
Rating: 5 stars 09/28/2015
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!
Rating: 5 stars
Rating: Unrated 05/05/2014
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!!
Rating: 5 stars 04/23/2014
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.
Rating: Unrated 04/10/2014
20 minutes in the oven? More like 50 minutes. :-(
Rating: 5 stars 03/31/2014
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!
Just made this tonight. EXCELLENT dish!! Chicken was so very tasty!
Rating: Unrated 01/15/2014
I’ve made this with whole chicken pieces and thighs and loved it both ways, though between the chicken skin and the prescribed amount of fats like oil, it came out very rich the first time, almost a bit greasy. The second time I used less oil and it was perfect. Great flavors (don’t chintz on the seasoning/salting for full flavor). Be sure to use white rice and plenty of liquid or it will dry out. Terrific one-pot winter dish.
Rating: Unrated 10/04/2013
Am wondering if the recipe wanted 2 cups cooked rice. I used 2 cups uncooked and it was VERY dry. Not as spicy as I expected either.
Rating: Unrated 07/09/2013
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
Rating: Unrated 05/03/2013
This recipe is very good and tasty. I wasn’t very sure about the coconut, since my kids don’t like coconut. But they both ate everything with out a word. Would make this again. yum
Rating: 4 stars 04/28/2013
Like the rest, the house smelled awesome! Made this for my hubby and he loved the diversity (we live in Italy and Thai dishes are rare)! If you don’t like spicy/hot, simply reduce the cayenne pepper to 1/8tsp. I used only 6pcs of chicken thighs- bone in and it was fabulous! This is a keeper!
Rating: 4 stars
Rating: 5 stars 04/08/2013
this was fabulous!!! the aroma was awesome and the flavors were spot on!! the heat level was perfect and delightful!! my husband and i can’t wait to eat the leftovers!!
Rating: Unrated 07/01/2012
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!
Rating: 5 stars 06/21/2012
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!!
Rating: 5 stars 05/17/2012
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.
All Reviews for Curried Chicken with Coconut Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Curried Chicken with Coconut Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
