Preheat oven to 350 degrees F (180 degrees C).
Pat the Whole Chicken (1) with some kitchen paper.
Toss chicken with Curry Powder (4 teaspoon), Cayenne Pepper (1/2 teaspoon), and Coarse Salt (1/2 teaspoon).
In a large Dutch oven or other heavy pot, heat Vegetable Oil (1 teaspoon) 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 teaspoon), Vegetable Oil (2 teaspoon), Garlic (5 clove), Fresh Ginger (3 tablespoon), and Yellow Onion (1). Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent.
Stir in Tomato Paste (2 tablespoon) and cook.
Add Basmati Rice (2 cup), Unsweetened Light Coconut Milk (1 can), and Water (2 cup); stir to combine and bring to a boil.
Arrange chicken in pot, skin side up, cover.
Transfer to oven.
Bake until chicken is cooked through and liquid is absorbed, about 40 minutes.
Sprinkle with Fresh Cilantro (to taste).