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Curried Chicken with Coconut Rice

curried chicken with coconut rice
curried chicken with coconut rice

Curried Chicken with Coconut Rice

Curried Chicken with Coconut Rice is a delicious recipe, and a complete meal in itself, but a small salad or sliced tomatoes make a tasty side dish. The Vindaloo Curry Spice is a full-flavored curry blend, with a bit of spiciness. The coconut milk used in the Coconut Rice goes so well with the Vindaloo spiciness. And the flavor of the basmati rice is the traditional rice used in Indian recipes. It’s fragrance and flavor compliments Indian spices used in the recipes.

Many curry recipes are just the chicken, other meat or tofu, served on top of cooked rice, regular or basmati. You find many Thai cuisine recipes using coconut milk in them, to offset the spiciness of the chile peppers used in the dish. Coconut milk or powder work equally well in Indian recipes, which is why it’s used in this recipe as part of the liquid to cook the rice. The result is so good, you might want to just make the rice by itself.

If you are an Indian, Thai or curry foodie, we have other curry spices we house-craft, including Madras Curry Spice, Maharajah Curry Spice, Garam Masala, as well as Thai Coconut Green Curry Powder and Thai Red Curry Spice. We also have additional curry recipes. Take a look at our Madras Curry Chicken or Tofu with Saffron Rice recipe, our Thai Green Curry Chicken recipe and our Caribbean Shrimp Kabobs, which is our Colombo Caribbean Curry Spice. We have additional recipes on our website which us our various curry spices.

Serves 4

1 Whole Chicken (about 3 ½ to 4 Pounds) Cut into 10 Pieces
2 Tablespoons Vindaloo Curry Spice
Kosher Salt
Vegetable Oil
5 Garlic Cloves, Minced
3 Tablespoons Peeled Minced Fresh Ginger
1 Medium White or Yellow Onion, Finely Diced
2 Tablespoons Tomato Paste
1 Can (13.5 Ounces) Unsweetened Coconut Milk
2 Cups Water
2 Cups Uncooked Basmati Rice
Fresh Cilantro Leaves, for Serving

Preheat oven to 350°. Set rack in the lower part of your oven. In a large mixing bowl, toss the chicken with 1 tablespoon of the Vindaloo Curry Spice, and 1 teaspoon of the salt.

In a large heavy pot, or a Dutch oven if you have one, heat 2 teaspoons oil over medium high. Cook the chicken in 2 batches, about 10-12 minutes each batch, until browned on all sides. Transfer to a large plate.

Reduce heat to medium and add 1 tablespoon oil and 1 teaspoon salt. Add the garlic, ginger and onion. Cook about 5 or so minutes until the onion is translucent, stirring and scraping up any browned bits with a wooden spatula. Stir in tomato paste and cook another minute. Add the rice, coconut milk, and 2 cups water. Stir to combine and bring to a boil. Add the chicken to the pot, skin side up. Sprinkle the other tablespoon of the Vindaloo Curry Spice on the chicken pieces. Cover and place pot in the oven. Bake about 20 to 30 minutes until chicken is cooked through and liquid is absorbed. Sprinkle with cilantro and serve.