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Servings:

Curried Chicken with Coconut Rice

Super easy chicken curry and only requires one pot! Despite all the spices from the curry, the sweetness of the coconut rice makes this dish very delicate.

Total Time

1hr 40min

4.0

2 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

Whole Chicken , cut

•

1 1/3 Tbsp

Curry Powder

•

1/2 tsp

Cayenne Pepper

•

1/2 tsp

Coarse Salt

•

1 Tbsp

Vegetable Oil

•

5 cloves

Garlic , minced

•

3 Tbsp

Fresh Ginger , peeled, minced

•

Medium Yellow Onion , diced

•

2 Tbsp

Tomato Paste

•

2 cups

Basmati Rice

•

1 can
(13.5 fl oz)

Unsweetened Light Coconut Milk

•

to taste

Fresh Cilantro

•

1 tsp

Salt

•

2 cups

Water

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Pat the Whole Chicken (1) with some kitchen paper.

Toss chicken with Curry Powder (1 1/3 Tbsp) , Cayenne Pepper (1/2 tsp) , and Coarse Salt (1/2 tsp) .

In a large Dutch oven or other heavy pot, heat Vegetable Oil (1 tsp) 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 Salt (1 tsp) , Vegetable Oil (2 tsp) , Garlic (5 cloves) , Fresh Ginger (3 Tbsp) , and Yellow Onion (1) . Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent.

Stir in Tomato Paste (2 Tbsp) and cook.

Add Basmati Rice (2 cups) , Unsweetened Light Coconut Milk (1 can) , and Water (2 cups) ; stir to combine and bring to a boil.

Arrange chicken in pot, skin side up, cover.

10.

Transfer to oven.

11.

Bake until chicken is cooked through and liquid is absorbed, about 40 minutes.

12.

Sprinkle with Fresh Cilantro (to taste) .

Nutrition Per Serving

CALORIES

481

FAT

14.2 g

PROTEIN

29.7 g

CARBS

58.2 g