Curried Chicken with Coconut Rice

This recipe is very easy and quite versatile. If you don't like dealing with whole chickens, just buy a tray of thighs, thigh strips, or any bird part you want. And don't worry about serving with cilantro if you don't like it, you can always tame the heat with some lime.

• 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (or any chicken parts you may have, like a tray of thighs / solomillos)
• 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

Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate

Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 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. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.