Chicken Curry with Coconut Rice

(serves 4 to 6)

from Simply Fresh by Jeff Morgan

posted with permission of publisher

Curry

2 teaspoons ground coriander

1 teaspoon cumin

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

¼ teaspoon salt, plus additional for seasoning

1 cup plus 2 tablespoons water

1 whole chicken, about 4 pounds, cut into 10 to 12 pieces and skin removed

2 tablespoons canola oil

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon peeled and grated fresh ginger

2 medium tomatoes, diced

1 cup plain yogurt

2 teaspoons curry powder

Freshly ground black pepper

Remove the rice from the heat, discard the cinnamon stick, and fluff the grains with a fork. Place a large serving of rice in the middle of each dinner plate. Top the rice with the chicken and curry sauce. Garnish each serving wih a generous sprinkling of cilantro and serve at once.

Coconut Rice

1 (13-to 14-ounce) can unsweetened coconut milk

1 tablespoon unsalted butter

2 cups long-grain white rice

3 cups water

¼ teaspoon salt

1 cinnamon stick

½ cup minced fresh cilantro

To make the curry, in a small bowl, stir together the coriander, cumin, turmeric, cayenne pepper, ¼ teaspoon of the salt, and 2 tablespoons of the water to make a paste. Place the chicken pieces on a large platter, and spread the paste on the tops of the pieces. Let the chicken sit at room temperature for 30 minutes.

In a large, heavy skillet or Dutch oven, heat the canola oil over high heat. When the oil begins to shimmer, place the chicken pieces, paste side down, in the hot oil and sear for 3 to 4 minutes, until golden brown on the underside. Turn the chicken pieces over and sear on the second side for 2 to 3 minutes, until golden. (If your pan is too small to accommodate all of the chicken pieces without crowding, do this in 2 batches.) Remove the chicken from the pan and set it aside on a large serving plate.

Decrease the heat to medium, add the onion, and sauté for about 3 minutes, or until translucent. Add the garlic and ginger and sate for about 30 seconds, or until fragrant. Add the tomatoes and stir to mix well. Add the yogurt, the remaining 1 cup water, and the remaining ½ teaspoon salt. Stir together all of the ingredients to mix thoroughly. Add the curry powder and stir to mix well. Return the chicken pieces to the skillet, making sure they are fully immersed in the sauce. Raise the heat to medium-high and bring to a gentle boil. Decrease the heat to medium, cover, and simmer, stirring occasionally, for 30 minutes. Uncover and simmer for 10 minutes more to thicken the sauce. Taste and adjust the seasoning with salt and season with black pepper. (If the curry is ready before the rice has finished cooking, remove from the heat and cover to keep warm.)

While the curry is cooking, prepare the rice. In a small saucepan, heat the coconut milk over medium heat, stirring to liquefy, for about 2 minutes, or until all of the solids have melted. Do not allow to boil. Remove from the heat.

In a 4-quart saucepan, melt the butter over medium-high heat. Add the rice and cook, stirring regularly to prevent burning, for about 5 minutes, or until the rice turns lightly golden. Add the water, the warm coconut milk, and the salt. Use a wooden spoon to incorporate any remaining coconut milk solids into the liquid. Add the cinnamon stick and bring the liquid to a boil. Decrease the heat to medium-low, cover, and cook for about 15 minutes, or until the liquid is completely absorbed and the rice is tender.