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SideChef
Recipes
Dairy-Free
Curried Chicken with Coconut Rice
Recipe

14 INGREDIENTS • 12 STEPS • 1HR 40MINS

Curried Chicken with Coconut Rice

4
2 ratings
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.
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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.
1HR 40MINS
Total Time
$2.41
Cost Per Serving
Ingredients
Servings
6
US / Metric
Whole Chicken
1
Whole Chicken, cut
Curry Powder
1 Tbsp
Curry Powder
Cayenne Pepper
1/2 tsp
Cayenne Pepper
Coarse Salt
1/2 tsp
Coarse Salt
Vegetable Oil
1 Tbsp
Vegetable Oil
Garlic
5 cloves
Garlic, minced
Fresh Ginger
3 Tbsp
Fresh Ginger, peeled, minced
Yellow Onion
1
Medium Yellow Onion, diced
Tomato Paste
2 Tbsp
Tomato Paste
Basmati Rice
2 cups
Basmati Rice
Unsweetened Light Coconut Milk
1 can
(13.5 fl oz)
Unsweetened Light Coconut Milk
Fresh Cilantro
to taste
Fresh Cilantro
Salt
1 tsp
Salt
Water
2 cups
Water
Nutrition Per Serving
VIEW ALL
Calories
481
Fat
14.2 g
Protein
29.7 g
Carbs
58.2 g
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Curried Chicken with Coconut Rice
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Pat the Whole Chicken (1) with some kitchen paper.
step 2 Pat the Whole Chicken (1) with some kitchen paper.
step 3
Toss chicken with Curry Powder (1 Tbsp), Cayenne Pepper (1/2 tsp), and Coarse Salt (1/2 tsp).
step 3 Toss chicken with Curry Powder (1 Tbsp), Cayenne Pepper (1/2 tsp), and Coarse Salt (1/2 tsp).
step 4
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.
step 4 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.
step 5
Transfer to a large plate
step 5 Transfer to a large plate
step 6
Reduce heat to medium and add Salt (1 tsp), Vegetable Oil (1/2 Tbsp), 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.
step 6 Reduce heat to medium and add Salt (1 tsp), Vegetable Oil (1/2 Tbsp), 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.
step 7
Stir in Tomato Paste (2 Tbsp) and cook.
step 7 Stir in Tomato Paste (2 Tbsp) and cook.
step 8
Add Basmati Rice (2 cups), Unsweetened Light Coconut Milk (1 can), and Water (2 cups); stir to combine and bring to a boil.
step 8 Add Basmati Rice (2 cups), Unsweetened Light Coconut Milk (1 can), and Water (2 cups); stir to combine and bring to a boil.
step 9
Arrange chicken in pot, skin side up, cover.
step 9 Arrange chicken in pot, skin side up, cover.
step 10
Transfer to oven.
step 10 Transfer to oven.
step 11
Bake until chicken is cooked through and liquid is absorbed, about 40 minutes.
step 11 Bake until chicken is cooked through and liquid is absorbed, about 40 minutes.
step 12
Sprinkle with Fresh Cilantro (to taste).
step 12 Sprinkle with Fresh Cilantro (to taste).
Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Asian
Lunch
Chicken
Shellfish-Free
Dinner
One-Pot
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