The first time I made this, the whole kitchen smelled like a curry house and I knew it was going to be good before I even opened the oven. Martha Stewart’s Curried Chicken with Coconut Rice browns curry-rubbed chicken pieces in a Dutch oven, builds a base of garlic, ginger, onion, and tomato paste, then adds basmati rice and coconut milk and bakes everything together at 350 degrees until the rice absorbs all that curried, coconut-scented liquid.
This Martha Stewart chicken curry recipe is one of those one-pot chicken and rice dishes that makes you wonder why you ever dirtied more than one pan. It is one of Martha Stewart’s best chicken recipes for a weeknight because the oven does the heavy lifting after 15 minutes on the stove. If you have been looking for a Martha Stewart chicken and rice recipe with real flavor, this curried chicken dish is the one.
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Why You Will Love This Curried Chicken With Coconut Rice:
- One pot, complete meal: The chicken and rice cook together in the same Dutch oven. No separate pots for rice, no baking dishes. I wash one pot and dinner is done. That alone makes this a regular in my rotation.
- The curry and coconut milk are a perfect pair: The curry powder and cayenne season the chicken, and then the coconut milk turns the rice into something creamy and fragrant. Every grain soaks up all that flavor as it bakes.
- Feeds eight people from one pot: A whole cut-up chicken plus 2 cups of rice is a lot of food. I make this when I have people coming over because it looks impressive on the table and I can focus on the company instead of the stove.
A Note About The Rice
People who have made this recipe say the rice sometimes comes out crunchy at the 20-minute mark Martha calls for. I check mine at 20 minutes and if the rice is still firm, I add a splash of water, cover it back up, and give it another 10 to 15 minutes. Every oven is different and the exact amount of liquid the rice absorbs depends on the brand. I would rather check and adjust than serve undercooked rice.
Curried Chicken With Coconut Rice Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
- 4 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- Coarse salt
- 1 tablespoon vegetable 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 basmati rice
- 1 can (13.5 ounces) unsweetened light coconut milk
- Fresh cilantro leaves, for serving
How To Make Martha Stewart Curried Chicken With Coconut Rice
- Season and brown the chicken: Preheat the oven to 350 degrees with the rack in the lower third. Toss the chicken with the curry powder, cayenne, and 1/2 teaspoon of salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons of oil over high. In batches, cook the chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
- Cook the aromatics: Reduce the heat to medium and add 1 teaspoon each of salt and oil, the garlic, ginger, and onion. Cook, stirring and scraping up the browned bits with a wooden spoon, until the onion is translucent, about 6 minutes. Stir in the tomato paste and cook for 1 minute.
- Add the rice and liquid: Add the rice, coconut milk, and 2 cups of water. Stir to combine and bring to a boil.
- Bake: Arrange the chicken in the pot skin side up. Cover and transfer to the oven. Bake until the chicken is cooked through and the liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.
Recipe Tips
- Brown the chicken in batches: If you crowd the pot, the chicken steams instead of browning and you lose that caramelized crust. I do two batches of about 5 pieces each. It takes a few extra minutes but the flavor is worth it.
- Scrape the browned bits: Those stuck-on bits at the bottom of the Dutch oven after browning the chicken are pure concentrated flavor. Martha says to scrape them up with a wooden spoon when you add the aromatics. I make sure every bit comes off the bottom.
- Arrange chicken skin side up: This is important. The skin needs to be above the liquid so it stays crispy while the rice cooks underneath. If the skin is submerged, it turns rubbery.
- Check the rice before serving: At 20 minutes, open the lid and check if the rice is tender. If it is still firm, add a splash of water, cover, and bake another 10 minutes. I have needed the extra time more often than not.
What Goes Well With This Curried Chicken
Martha says all you need is a quick salad. I toss sliced cucumber and tomato with lemon juice, salt, and pepper. The cool crunch balances the warm curry perfectly.
If I want a drink that matches, a ginger smoothie goes surprisingly well with the curry and coconut flavors. But honestly, this is a one-pot meal that does not need much alongside it.
How To Store Leftovers
Store the chicken and rice together in an airtight container. The coconut rice thickens as it cools but loosens right back up with a splash of water when reheated. Keeps 4 days in the fridge. Freezes well for 3 months.
I reheat this in a covered skillet over medium heat with a little water. The curry and coconut flavors are even stronger the next day, which I think is one of those happy accidents. I eat the leftovers straight from the container for lunch more often than I want to admit.
FAQs
- Can I use chicken thighs or breasts instead of a whole chicken? Martha says you can substitute bone-in chicken breasts or chicken thighs. I prefer thighs because they stay juicier during the bake time. If using breasts, I check them a few minutes early so they do not dry out.
- Why does the rice sometimes come out crunchy? The 20-minute bake time works in some ovens but not all. The amount of liquid that evaporates depends on your pot, your oven temperature, and how tightly the lid seals. I always check at 20 minutes and add water if needed. It is not a flaw in the recipe, just something that needs adjusting to your setup.
- How spicy is this? The 1/2 teaspoon of cayenne gives a gentle warmth, not a burn. Combined with 4 teaspoons of curry powder, the flavor is fragrant and warm. I add a little extra cayenne when I want more heat, but the base recipe is family-friendly.
- Do I need to use basmati rice? Basmati is the best choice because the long grains stay separate and fluffy. I would not use short-grain or sushi rice because they get too sticky. Jasmine rice works as a substitute if you cannot find basmati.
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Nutrition Facts
(1 serving, serves 8)
- Calories: 420
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 520mg
- Total Carbohydrates: 42g
- Protein: 30g
Martha Stewart Curried Chicken Coconut Rice Recipe
Description
The first time I made this, the whole kitchen smelled like a curry house and I knew it was going to be good before I even opened the oven. Martha Stewart’s Curried Chicken with Coconut Rice browns curry-rubbed chicken pieces in a Dutch oven, builds a base of garlic, ginger, onion, and tomato paste, then adds basmati rice and coconut milk and bakes everything together at 350 degrees until the rice absorbs all that curried, coconut-scented liquid.
This Martha Stewart chicken curry recipe is one of those one-pot chicken and rice dishes that makes you wonder why you ever dirtied more than one pan. It is one of Martha Stewart’s best chicken recipes for a weeknight because the oven does the heavy lifting after 15 minutes on the stove. If you have been looking for a Martha Stewart chicken and rice recipe with real flavor, this curried chicken dish is the one.
Ingredients
Instructions
- Season and brown the chicken: Preheat the oven to 350 degrees with the rack in the lower third. Toss the chicken with the curry powder, cayenne, and 1/2 teaspoon of salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons of oil over high. In batches, cook the chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
- Cook the aromatics: Reduce the heat to medium and add 1 teaspoon each of salt and oil, the garlic, ginger, and onion. Cook, stirring and scraping up the browned bits with a wooden spoon, until the onion is translucent, about 6 minutes. Stir in the tomato paste and cook for 1 minute.
- Add the rice and liquid: Add the rice, coconut milk, and 2 cups of water. Stir to combine and bring to a boil.
- Bake: Arrange the chicken in the pot skin side up. Cover and transfer to the oven. Bake until the chicken is cooked through and the liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.
Notes
- Brown the chicken in batches: Crowding the pot causes the chicken to steam instead of brown. Do two batches of about 5 pieces each.
- Scrape the browned bits: Those stuck-on bits at the bottom after browning are pure concentrated flavor. Scrape them up with a wooden spoon when you add the aromatics.
- Arrange chicken skin side up: The skin needs to stay above the liquid so it stays crispy while the rice cooks underneath.
- Check the rice before serving: At 20 minutes, check if the rice is tender. If still firm, add a splash of water, cover, and bake another 10 minutes.