This is the dinner that I made as a freezer meal and every Wall liked it. Even the one that says he doesn't like curry. Or garlic. Or onion.
Curried Chicken with Coconut Rice
Adapted from Martha Stewart
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (I used 2 packs of drumsticks and a package of boneless skinless thighs)
- 4 teaspoons curry powder
- 1/2 teaspoon cayenne pepper (even the boys ate it with this in)
- Coarse salt
- 1 tablespoon vegetable oil
- 5 garlic cloves, minced
- 3 tablespoons minced peeled fresh ginger (from a 3-inch piece)
- 1 shallot, diced small
- 2 tablespoons tomato paste
- 2 cups basmati rice
- 1 can (13.5 ounces) unsweetened light coconut milk
- Fresh cilantro leaves, for serving
- 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, coconut milk, and 2 cups water; stir to combine and bring to a boil. [If Freezing: let rice cook for a 5 minutes or so, it does not get fully cooked if the meal is frozen]
- Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes.
- Sprinkle with cilantro and serve.