Best Crispy Baked Curry Chicken Recipe With Creamy Coconut Rice by Donna John

Best Crispy Baked Curry Chicken Recipe With Creamy Coconut Rice

Crispy, golden brown chicken flavored with curry is nestled in creamy coconut rice. This easy curry chicken recipe is delicious! The chicken is browned first to increase the crispiness, and the onion and aromatics are cooked in the pan drippings to add even more flavor. The baked chicken recipe makes the whole house smell absolutely amazing as it cooks.

This curry chicken recipe uses bone-in chicken pieces that are seasoned with curry powder and a little cayenne. They are browned in an ovenproof skillet then removed to a plate. The onions, garlic and ginger are cooked in the drippings, then the tomato paste, rice, water and coconut milk are added. Put the chicken back into the pan and bake until the chicken is cooked through. 

This curry chicken and coconut rice recipe is a meal on its own, but you could add a vegetable. I served it with sautéed green beans.

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Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6


  • 6 - 8 bone-in chicken pieces (I used thighs and legs)
  • 4 teaspoons curry powder
  • ground cayenne, to taste (see Recipe Notes)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 3 tablespoons grated fresh ginger
  • 2 tablespoons tomato paste
  • 2 cups basmati rice, uncooked
  • 2 cups water
  • 1 can (14 ounces) coconut milk (I used full-fat coconut milk, not lite)
  • chopped cilantro, for garnish

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Recipe Notes

  • Use whatever chicken pieces you like. I used thighs and drumsticks. Baking time will vary according to the size of your chicken and the pieces used. Breasts usually take longer to cook.

Here's how to make it: 

  1. Season both sides of the chicken with salt, pepper, curry powder and cayenne, to taste.
  2. Heat the olive oil in an ovenproof skillet (I used a cast iron skillet). Add the chicken and cook until well browned on both sides, about 3 to 5 minutes per side, depending on how big your chicken pieces are. Remove to a plate.
  3. Add the onion to the pan (do not drain the oil or pan drippings). Cook until soft, about 3 minutes. Add the garlic and ginger and cook another minute.
  4. Add the tomato paste and cook, stirring, about 1 minute.
  5. Add the rice and stir to coat. Cook about 1 minute.
  6. Add the water and coconut milk. Season with salt and pepper. Bring to a boil.
  7. Turn off the heat. Put the chicken back into the pan in a single layer.
  8. Cover the pan with a lid or foil. Bake in a preheated 350-degree F oven for about 25 minutes or until chicken is cooked through (165 degrees F). Uncover and bake about 5 minutes more to crisp the skin. (I turned the broiler on for a minute.)
  9. Garnish with chopped fresh cilantro.

Nutrition Facts Per Serving

Calories: 600

Total Fat: 20.8g

Saturated Fat: 7.3g

Cholesterol: 89mg

Sodium: 139mg

Total Carbohydrate: 71.6g

Dietary Fiber: 10.2g

Total Sugars: 7.1g

Protein: 38.5g

Vitamin D: 0mcg

Calcium: 102mg

Iron: 9mg

Potassium: 1351mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Wow, Donna John , this looks AMAZING. So much flavor! #yum
Donna John
Having the leftovers for dinner tonight! Next time I'm going to add a little curry powder into the rice, too.
Looks so good I want to lick the spoon! 😋
What type of curry powder do you recommend? I have spice powder mixes for butter chicken, korma and sambar masala.
Donna John
I used just plain ol' yellow curry powder. But use your favorite! I plan on adding some garam masala to the recipe the next time I make it.
Made this last night and it was fantastic. Followed recipe and turned out perfect. I did take the suggestion to add Garam Masala...I added 1 tsp to the rub for the chicken and then another 1 tsp to the rice with coconut milk. This is a keeper adding it to my collection.
Donna John
I am so happy to hear you enjoyed it! We loved it. I will definitely add garam masala now. Thanks for reaching out!! :-)
Andrew VC
I had a little garam masala, Ras el Hanout and curry leftover so I decided to throw those all in as together, they made the right amount of spices! And, hopefully, that was a container of Basmati rice! Cooking is not for the faint of heart. I added asparagus, carrots ,and a leftover orange pepper before they all went bad. The chicken came out fantastic, the rice was a little underwhelming but made a perfect fried rice the next night.
Donna John
Love the idea of using the leftover rice for fried rice. And you will have leftover rice. :-) Love the idea of adding vegetables. I added some coconut milk to the leftover rice the next day and some curry powder. Delish!
Made last night, quite nice but I would use chicken thighs next time, (if using drumsticks definitely needs to cook for longer to fall off the bone) leftover chicken was great for sandwiches
Donna John
So glad you enjoyed it! I used a combination of thighs and legs. Thighs, though, are always my favorite.
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