- 8
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces*
- 4 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- coarse salt
- 1 tablespoon canola 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 brown basmati rice
- 1 can (14.5 oz.) low-sodium chicken broth
- fresh cilantro leaves, for serving
Preparation
Step 1
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, broth, 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 30 minutes. Sprinkle with cilantro and serve.