Baked Curry Chicken and Rice
By Genevieve Ko · 1 hour · 4 servings
A recipe by Genevieve Ko from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 45 minutes
- ⏱️ Total time: 1 hour
- 🍽️ Servings: 4
Ingredients
- Salt
- 1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 ½ cups medium-grain rice (such as Calrose)
- 4 medium carrots, cut into 1-inch chunks
- 2 medium red potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons grapeseed or canola oil
- 1 large onion, cut into ½-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 tablespoon mild yellow curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon sugar, plus more to taste
- 1 (13.5-ounce) can coconut milk
- Shredded low-moisture mozzarella or desiccated coconut (optional), for sprinkling
Directions
- Heat the oven to 350 degrees. Bring a large pot of salted water to a boil.
- Mix the chicken, wine, soy sauce and cornstarch in a small bowl until well mixed. Let marinate at room temperature.
- Meanwhile, rinse the rice in a sieve under cold water until the water runs clear. Drain the rice well and transfer it to a 9- by 13-inch casserole dish.
- Using a measuring cup, carefully scoop out 2 cups of the boiling water and pour it over the rice. Cover the dish tightly with foil and bake until the rice is tender and the water is absorbed, about 20 minutes.
- Once the rice goes in the oven, add the carrots and potatoes to the pot of boiling water and boil until just tender, about 10 minutes.
- Meanwhile, heat the oil in a large, deep skillet over medium-high until shimmering. Add the onion and bell pepper, sprinkle with salt and stir until just translucent at the edges, 2 to 3 minutes. Mix the chicken and marinade again to evenly coat, then add to the pan and sprinkle with salt. Stir to mix everything well, then cook, stirring occasionally, until the chicken just loses its pinkness, 3 to 5 minutes.
- Stir in the curry powder, turmeric and sugar to evenly coat everything, then add a generous splash of coconut milk. Scrape up all the browned bits from the pan; the coconut milk will thicken almost immediately. Stir in the remaining coconut milk and bring to a simmer. Drain the carrots and potatoes well, then stir them into the curry. Return to a simmer; the sauce should have thickened.
- At this point, the rice should be ready. (If not, continue baking it.) Take it out of the oven, remove the foil and raise the oven temperature to 450 degrees.
- Scrape the chicken curry mixture evenly over the rice to cover. If you’d like, sprinkle some shredded cheese or coconut (or both) on top. Bake, uncovered, until bubbling all around and browned in spots, 10 to 15 minutes. Cool for a few minutes before serving hot.
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