This is so easy, and so yummy, that I want to make it again right now!! The only thing I would do is add more curry powder and cayenne. MrsDrWho agreed. Maybe I have worn down my tastebuds, or just become inured to curry heat??
I used chicken thigh cutlets with the bone in, rather than cutting up a whole chicken. It worked really well as they are $5-99 per kilo.And the whole thing can be cooked in one fell swoop, with a few steps.
I do fervently believe that you need to serve a green vegetable with the curry. This is another Sarah Carey recipe, and I have noticed often their dinners are bereft of vegetables. MrsDrWho thinks they serve a separate course of salad, but green vegetables are better here.
This recipe is the reason I used my squirreled away Target voucher to buy a new saucepan-like casserole, so I could brown meat on the stove and then put the pot straight into the oven. In this instance I browned and sautéed in a frypan on the stove and then transferred the curry to a casserole: very messy and two things to wash up!!
The curry freezes very well and improves with age!!!
Curried Chicken with Coconut Rice serves 8
- one 2kg chicken cut into pieces, or 1.5kg of chicken thighs with bone in, or as many pieces as you need
- 1 tbspn curry powder (20ml)
- 1/2 tspn cayenne pepper
- vegetable oil for frying
- 5 cloves garlic, finely chopped or grated
- 7.5cm fresh ginger, peeled and finely chopped - or grated
- 1 brown onion, finely chopped
- 2 tbspn tomato paste
- 2 cups basmati rice
- 2 cups water
- 400ml coconut milk, light- but I just used ordinary
- coriander leaves, chopped, for serving. I would use parsley.
Preheat oven to 180*C.
Sprinkle the curry powder, cayenne pepper and 1/2 tspn salt over the chicken and coat each piece well.
Heat a little oil in your frypan or casserole, and fry the chicken skin side down for 5 minutes or until it is golden. Fry in two batches if you need to so that the chicken browns well. Turn and fry on the other side in a similar way. Set aside.
If there is too much oil in the pan, tip some out (I did) and then fry the onion, garlic and ginger for 1-2 minutes and then add the tomato paste and cook that out for another minute.
Add the basmati rice and fry till the grains are coated with the oil, then add the water and coconut milk. Bring to the boil, stirring constantly.
Place the chicken pieces back into the casserole, skin side up, place the lid on firmly and bake for 20-25 minutes. The liquid should be absorbed and the chicken cooked through. If necessary, you could add a little more water and cook for a few extra minutes.
Serve with a green vegetable!!! Make it so.....