Crispy, golden brown chicken flavored with curry is nestled in creamy coconut rice. This easy curry chicken recipe is delicious! The chicken is browned first to increase the crispiness, and the onion and aromatics are cooked in the pan drippings to add even more flavor. The baked chicken recipe makes the whole house smell absolutely amazing as it cooks.
This curry chicken recipe uses bone-in chicken pieces that are seasoned with curry powder and a little cayenne. They are browned in an ovenproof skillet then removed to a plate. The onions, garlic and ginger are cooked in the drippings, then the tomato paste, rice, water and coconut milk are added. Put the chicken back into the pan and bake until the chicken is cooked through.
This curry chicken and coconut rice recipe is a meal on its own, but you could add a vegetable. I served it with sautéed green beans.
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Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 6 - 8 bone-in chicken pieces (I used thighs and legs)
- 4 teaspoonscurry powder
- ground cayenne, to taste (see Recipe Notes)
- 2 tablespoonsolive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 3 tablespoons grated fresh ginger
- 2 tablespoonstomato paste
- 2 cupsbasmatirice, uncooked
- 2 cups water
- 1 can (14 ounces)coconut milk(I used full-fat coconut milk, not lite)
- chopped cilantro, for garnish
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Recipe Notes
- Use whatever chicken pieces you like. I used thighs and drumsticks. Baking time will vary according to the size of your chicken and the pieces used. Breasts usually take longer to cook.
- I used homemade cayenne powder.
Here's how to make it:
- Season both sides of the chicken with salt, pepper, curry powder and cayenne, to taste.
- Heat the olive oil in an ovenproof skillet (I used acast iron skillet). Add the chicken and cook until well browned on both sides, about 3 to 5 minutes per side, depending on how big your chicken pieces are. Remove to a plate.
- Add the onion to the pan (do not drain the oil or pan drippings). Cook until soft, about 3 minutes. Add the garlic and ginger and cook another minute.
- Add the tomato paste and cook, stirring, about 1 minute.
- Add the rice and stir to coat. Cook about 1 minute.
- Add the water and coconut milk. Season with salt and pepper. Bring to a boil.
- Turn off the heat.Put the chicken back into the pan in a single layer.
- Cover the pan with a lid or foil. Bake in a preheated 350-degree F oven for about 25 minutes or until chicken is cooked through (165 degrees F). Uncover and bake about 5 minutes more to crisp the skin. (I turned the broiler on for a minute.)
- Garnish with chopped fresh cilantro.
Nutrition Facts Per Serving
Calories:600
Total Fat: 20.8g
Saturated Fat: 7.3g
Cholesterol: 89mg
Sodium: 139mg
Total Carbohydrate: 71.6g
Dietary Fiber: 10.2g
Total Sugars: 7.1g
Protein: 38.5g
Vitamin D: 0mcg
Calcium: 102mg
Iron: 9mg
Potassium: 1351mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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FAQs
Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.
At what stage do you add coconut milk to a curry? ›
Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.
How to enhance the taste of chicken curry? ›
Fixing cooked curries and gravies is no less than a challenge, but a simple way to do so is by adding freshly chopped herbs like coriander, basil, fenugreek leaves, spinach, mint leaves. The fresh flavour of these herbs can instantly elevate the taste and texture and give them a health twist.
How much curry powder to use? ›
If you're adding it to a yogurt marinade, we suggest adding about 2 Tbsp. seasoning and 2-3 Tbsp. of lemon juice to 1 cup of yogurt. In a classic curry dish, start with ½-1 tsp per pound of protein or vegetables – generally, that will end up being 1-2 Tbsp.
Is it better to use coconut cream or milk for curry? ›
Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.
How do restaurants make curry so creamy? ›
The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.
What cream do you use for curry? ›
It makes a real difference to the flavour of the curry. If you want to make the curry extra indulgent you can use double cream instead of single cream.
Should I use canned coconut milk for curry? ›
If you're a fan of Thai curries or Indian dishes like chicken tikka masala, canned coconut milk likely has a permanent spot on your grocery list. A few splashes add a creamy richness and nutty, slightly sweet flavor to everything from soups to desserts.
Do you put curry paste before or after coconut milk? ›
You should fry the paste briefly in the pan until you can smell all the flavours, then add the coconut milk. If you're using chicken or something, fry that in the paste before adding the coconut milk. Then add things like lime leaves or sliced chilli or bamboo shoots while it's simmering.
What is the secret ingredient in curry? ›
Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.
Simple suggestions for restaurant good quality curries:
- Fry your onions till they are golden brown.
- Fry your spices but don't burn them. ...
- Use good quality spices. ...
- Seasoning. ...
- Use fatty yoghurt (greek style works) in curries to make them richer. ...
- Patience. ...
- Use a neutral vegetable oil. ...
- Experiment.
What's In Curry Powder? Curry powders usually consist of turmeric, cumin, ginger, and black pepper. Some blends also incorporate garlic and cinnamon. What all curry powders share is a sweet warmth and pleasant pungency that adds a toasty depth to everything it touches.
Can you just mix curry powder and water? ›
Mix curry powder into a liquid for the best results.
Use recipes including liquids like coconut milk, yogurt, stock, or even water, measuring out the curry powder and sprinkling it into the liquid. This is great for marinades, soups, and sauces especially.
How many curry cubes do you use? ›
Break up curry cubes and add 1 cube per person. Stir well and then serve.
How do you make curry more creamy? ›
Yoghurt or heavy cream:
To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling. These ingredients are ideal for creating a luxurious texture in dishes like butter chicken or tikka masala.
What is the best way to thicken coconut curry? ›
Cornstarch or Arrowroot
- Use cornstarch or arrowroot starch to thicken your curry. Prepare a slurry with starch and cold water/ curry. If you add the starch directly to your curry, it can clump.
- Add this at the very end of the cooking process. Once the slurry is added and the sauce comes to a boil, it will thicken.
- With any coconut milk (fresh/can/box), before doing anything with curry paste, cook coconut milk on high heat so it releases its natural fat. ...
- If you want to go the extra mile, you could make your own coconut milk. ...
- Sometimes you could find frozen shredded coconut from an Asian grocery store.
