Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Pat the
Whole Chicken (1)
with some kitchen paper.
Step 3
Toss chicken with
Curry Powder (8 g)
,
Cayenne Pepper (as needed)
, and
Coarse Salt (3 g)
.
Step 4
In a large Dutch oven or other heavy pot, heat
Vegetable Oil (5 mL)
over high. In batches, cook chicken until browned on all sides, about 12 minutes total.
Step 5
Transfer to a large plate
Step 6
Reduce heat to medium and add
Salt (6 g)
,
Vegetable Oil (10 mL)
,
Garlic (5 cloves)
,
Fresh Ginger (20 g)
, and
Yellow Onion (1)
. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent.
Step 7
Stir in
Tomato Paste (35 g)
and cook.
Step 8
Add
Basmati Rice (380 g)
,
Unsweetened Light Coconut Milk (1 can)
, and
Water (480 mL)
; stir to combine and bring to a boil.
Step 9
Arrange chicken in pot, skin side up, cover.
Step 10
Transfer to oven.
Step 11
Bake until chicken is cooked through and liquid is absorbed, about 40 minutes.
Step 12
Sprinkle with
Fresh Cilantro (to taste)
.
