Curried Chicken and Rice

By amybites

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

Details

Servings 8
Adapted from amybites.com

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.