Recipe | Curried Chicken with Coconut Rice

I was able to go home this last weekend, my first time this semester.  It was so good to get away from the dorm for awhile and be at home.  I just wish the weekend could have been a couple days longer - the weekend just flew by.  I was quite busy in the kitchen - making some yummy, homemade foods to bring back to school with me.

It has been awhile since I have posted a recipe, so here one is.  This curry chicken and rice is one of my favorites.  It is something a little different than what my family eats most - meat & potatoes, pasta, soup, sandwiches, etc.  It makes great leftovers and freezes well.  And, I think it is almost better as leftovers!  Usually my mom will pick the chicken apart (thanks Mom!) and mix it in with all the rice - the chicken gets coated in all the flavor.  This is something that I will make to bring back to school with me, for the week to come and to stick away in my little freezer for later.

^^I usually just sprinkle the chicken with the seasoning once I have it in the pan to brown and then toss it around some.^^

^^I don't usually add the cilantro, but I thought I would since I was taking pictures.  It really does make it more pretty for pictures and it tasted quite well with it.^^

Curried Chicken with Coconut Rice
(recipe from Martha Stewart)

8 piece fryer chicken (this should consist of 2 each of breast, thigh, leg, & wings - with the skin on)
4 tsp. curry powder
1/2 tsp. cayenne pepper
Salt
1 Tbsp. vegetable oil
5 garlic cloves, minced
3 Tbsp. minced, peeled, fresh ginger
1 medium yellow onion, diced small
2 Tbsp. tomato paste
2 cups basmati rice
1 - 13.5 oz. can unsweetened, light coconut milk
Fresh cilantro, for serving (optional)

Preheat oven to 350 degrees.  Toss chicken with curry powder, cayenne pepper, and 1/2 tsp. salt.

In a large Dutch oven or other heavy duty pot, heat 2 tsp. oil over medium-high heat.  Brown chicken on all sides, for a total of about 12 minutes.  Transfer to a plate.

Reduce heat and add 1 tsp. salt, remaining 1 tsp. oil (if there are enough juices from the chicken in the pan, you can omit this), garlic, ginger, and onion.  Cook, stirring and scraping up the brown bits, until onion is translucent, about 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.  Place chicken in pot, skin side up, cover, and place in oven.  Bake until chicken is cooked and liquid is absorbed (the original recipe says 20 minutes, but it always takes mine more like 40).  Sprinkle with cilantro if desired and enjoy!

^^I think it is really yummy with some steamed broccoli.^^